Tag Archives: chocolate chips

Chocolate Chip Hazelenut Biscotti

Biscotti, how I love thee!

Ok, I know, I’ve been out of commission for what, six weeks now? I have lots of good reasons, and probably a few that aren’t so great. First, I’m taking a couple of online writing classes, which is the biggest reason I’m not blogging since I’m busy writing for a grade. Second, everything that can break seems to have broken, including my Kitchen Aid Stand Mixer (insert tears here).  That will be a separate post.

In the meantime…I’m making bread by hand and making other doughs with my hand mixer (also a Kitchen Aid…). Biscotti was perfect for the hand mixer, other than me being annoyed at having to stand there holding it. Yeah, I know, I’ve gotten lazy with my big, (sort of) powerful stand mixer. I have to actually pay close attention now! Can you imagine? Hmph.

This is an easy recipe and is actually the same as the Cinnamon Hazelnut Biscotti, but I took out the cinnamon and added espresso and hazelnuts. I originally had espresso in the title but that was bordering on obnoxiously long. And you could really use this recipe as a base for whatever you wanted. And for me, biscotti really hits the spot first thing in the morning when you are sitting down for coffee after a good workout or yard work. It’s a great way to start your day.

Chocolate Chip Hazelnut Biscotti

adapted from Bon Appetit Desserts

  • 3 cups unbleached AP Flour
  • 1 TB baking powder
  • 1/2 tsp salt (I prefer sea salt)
  • 2 tsp espresso powder (optional, but adds a nice touch)
  • 1 cup hazelnuts, toasted and husked*
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter, somewhere in between room temperature and cold.
  • 1 tsp vanilla extract
  • 3 large eggs, room temp
  • 1 1/2 cups chocolate chips

*To husk the hazelnuts: spread in a single layer on a sheet pan and bake in oven at 350F for about 10 minutes until very fragrant. Cover with a towel. Cool slightly and then rub together.   The skins will come off fairly easily.  Don’t fret if you don’t get all the skins. A little won’t hurt.

1. Preheat oven to 350F. Prepare two baking sheets with either silpat or parchment. Whisk together flour, baking powder, salt, and cinnamon. Set aside.

2. Chop hazelnuts in food processor until slightly chunky. How chunky depends on your preference.

3. Place butter, sugar, vanilla, and zest in stand mixer and mix until light and fluffy, about 3 to 5 minutes. Add eggs one at a time and mix until combined. Scrape the bowl after each addition. Add flour mixture. When flour is almost completely mixed, fold in the chopped hazelnuts and chocolate chips.

4. Divide the dough in half and place on prepared sheet pans. Flatten dough into an even rectangle. If you want to cut them diagnol, keep it narrow and long. If you want to cut just straight, make it wider. Bake for 20 to 25 minutes until golden on the edges. Remove from oven (but keep oven on),  let cool slightly and carefully move to a cutting board. Slice slightly on the diagonal. Return pieces to the sheet pan. Bake about 10 minutes. Flip pieces, bake 10 minutes more, or until desired crispiness. Careful that they don’t burn, but also make sure they are golden enough to be crunchy. Make coffee, and enjoy!

 

 

 

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Monster Cookies

The name of these cookies could mean several things. They could be called “monster” because traditionally they are large. Very large. They could be called monster because they have a little bit of everything in them (oats, peanut butter, chocolate chips, just to name a few). Or they could be called monster because of the sheer number of calories, which we will chose to ignore. Whatever the reason, they rock.


I’m from the midwest and these cookies are something I remember from my childhood. They were always obnoxiously large and they were always delicious. My dear hubby, who grew up on both the West and East Coast, had never heard of them before.

*gasp*

So when my BFF  mentioned she was making monster cookies, I had a craving for them and I had to enlighten my hubby to this treat. It had been years since I enjoyed one. And they tasted just like I remembered. Happiness!

They are incredibly easy to make. You might spend a few extra minutes gathering up your entire pantry, but hey, it’s worth it.

And because Halloween is right around the corner, what is more appropriate than monster cookies? They are a nice change from chocolate chip cookies, without feeling that you are cheating on said cookie.

Monster Cookies

Courtesy of my BFF

Full Recipe – Makes several dozen
  • 9 cups oats (old fashioned oats, not quick cooking)
  • 2 TB baking soda
  • 2 cups granulated sugar
  • 2.5 cups brown sugar
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 TB vanilla extract
  • 6 eggs, room temperature
  • 1 TB corn syrup
  • 28 oz peanut butter
  • 12 oz M&Ms
  • 12 oz chocolate chips

Half Batch – Still makes quite a bit

  • 4 1/2 cups oats (old fashioned oats, not quick cooking)
  • 1 TB baking soda
  • 1 cup granulated sugar
  • 1 1/4 cups brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1 1/2 tsp vanilla extract
  • 3 eggs, room temperature
  • 1 1/2 tsp corn syrup
  • 14 oz peanut butter
  • 6 oz M&Ms
  • 6 oz chocolate chips
*Note: there is no flour in these cookies.
1) Preheat oven to 350F.
2) Mix oats and baking soda in separate bowl. Set aside.
2) Cream butter, sugars, and vanilla until light and fluffy, about 5 minutes. Add eggs, one at a time, scraping bowl after each addition.
3) Add  corn syrup and peanut butter, scraping the bowl.
4) Add oat mixture, mix until blended.
5) Add chocolate chips and M&Ms. You can add them in the mixer, but they might break. Fold them in if you don’t want them to break.
6) Use whatever size scoop works best for you.
7) Bake time will vary depending on the size of the cookie. You want to get these a little more done so they stay together. Bake until golden is a good rule. The larger cookie took about 20 minutes. The slightly smaller ones (3 TB scoop) took about 13 minutes. Do a test batch with just a couple cookies first to check the bake time.
Let cool. Eat.
I baked two at monster size. Only two would fit on a half sheet pan. Yup, two.

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