Guess what today is? Last day of final exams! Words cannot describe how happy I am to be done. Yay! Well, done for about 10 days... because then I'm taking a winter course. BUT I digress. Let's talk about cookies! This year was my first time participating in the Great Food Blogger Cookie Swap, and it was a blast! I received three boxes of cookies from three different bloggers, and I had to send out three boxes myself. These are the cookies I decided to give out... Dark Chocolate Mint Chip Biscotti!
I personally am not a big fan of peppermint, or most chocolate-mint combinations... though mint chocolate chip ice cream and Olive Garden mints {aka Andes chocolates} are happy exceptions. Being Italian, I felt silly for not having a single biscotti recipe on this bloggie of mine, and I knew that this kind of cookie would ship exceptionally well. I love chocolate {as I'm sure you know by now}, but I wanted to put a little bit of a different twist on the classic chocolate treat! Enter Andes chips... um, best thing EVER. These give the cookies a little bit of minty fresh kick without tasting like toothpaste!
These little bites are exceptionally easy and perfect for your next cookie swap! Even those who aren't mint fans will enjoy them... the chocolate is definitely center stage, with just a kiss of mint. Of course the minty chocolate drizzle on top is optional, but cuter is always better in my opinion. 🙂 If you are interested in the Great Food Blogger Cookie Swap, you can get some information and sign up for next year right here. Oh, and I almost forgot! Here are the goodies I received {please excuse my phone pictures... haha} 🙂
Chocolate Chip Oat Flour Cookies from Fearlessly Creative Mammas, Walnut Snowball Cookies from Cooking & Beer, and Cookies from Treats 4 Ta-Tas {no recipe available}. Thank you ladies!
- 2½ cups all-purpose flour
- ¾ cup dark cocoa powder
- ⅓ cup chocolate chips, melted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1⅓ cups white granulated sugar
- ½ cup unsalted butter, softened
- 3 eggs
- 1 tablespoon milk
- 1 cup Andes mint chocolate chips
- ½ cup melted Andes mint chips, for garnish {optional}
- Preheat the oven to 350F, and line a large baking sheet with parchment or a silicone liner. Set aside for now.
- In a medium bowl, whisk together the flour, salt, baking powder, and cocoa.
- In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in eggs, one at a time, then add the melted dark chocolate.
- Add the dry ingredients, and mix until dough comes together.
- Remove bowl from mixer, and use a spatula to stir in the Andes chips. Knead the dough lightly, and split into two even parts.
- Form two long skinny logs {about 3 inches wide}, and place on the prepared baking sheet.
- Bake for 30 minutes, then let cool until easy to handle.
- Remove logs from the baking sheet, and using a serrated knife, cut slices about ¾" wide. Place the cookie slices back onto the baking sheet, and bake for 20-25 minutes more at 350F.
- After the second bake, let the biscotti cool off again, then drizzle with the melted Andes mints. Let the chocolate harden, and enjoy! 🙂
Michelle F. says
Yum!
Stephanie @ Life Tastes Like Food says
These were delicious. Thanks again for sending them! 🙂