Chocolate Chip Biscotti with Cinnamon Sugar
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- Serving size
- 4servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Michelle
- Calories 360
- Protein 5g
- Total Carb 41g
- Total Fat 19g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 1/4 cup
- sugar
- 1/4 teaspoon
- vanilla extract
- 3/4 cup
- flour
- 1/4 teaspoon
- baking powder
- 1/4 cup
- semisweet chocolate chips
- 1/4 teaspoon
- ground cinnamon
- 1
- parchment paper
What You’ll Need
- baking sheet
Allergens
Cooking Steps
Whisk Wet Ingredients
Preheat oven to 350°F. Set aside 2 teaspoons sugar for topping. In a large bowl, whisk together vanilla extract, remaining sugar, 1 egg, and ¼ cup canola oil until fully combined.
Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and ¼ teaspoon salt to combine.
Make Dough
Slowly stir dry ingredients into wet ingredients until mixture resembles a stiff cookie dough. Stir in chocolate chips.
Make Cinnamon Sugar
In bowl from dry ingredients, stir together cinnamon and reserved 2 teaspoons sugar to combine. Set aside.
Bake Dough
Line a baking sheet with parchment paper. Place dough on prepared baking sheet and form into a loaf about 3 inches x 12 inches. Sprinkle cinnamon sugar over dough and bake until slightly golden brown on top, 25 minutes. Remove from baking sheet and allow to cool slightly, about 5 minutes.
Bake and Plate Biscotti
Once dough has cooled, transfer to a cutting board and, using a sharp knife, cut baked dough crosswise into ½-inch pieces. Return to parchment-lined baking sheet and bake until biscotti are golden brown, 10 minutes more. Serve with a cold glass of milk. Store any leftovers in an airtight container for up to 3 days.