I've wanted to send a cookie package off to my friend in Japan for quite a while now but I've been so paranoid about what would happen to the cookies in their journey over there. Whether or not they'd dry out was my biggest concern. (I'm extremely paranoid about baked goods drying out before they reach their recipients in general.) Second biggest concern was if they'd crumble. My plan was to make cookies that were meant to be dry. Yes shortbread of course came to mind but no, I wanted something more exciting than shortbread! (Which is a crazy thought because to me shortbread is incredibly exciting. And actually shortbread is what I did end up sending but more on that later.*) So I decided to try out this recipe for what looked like chocolate chip biscotti, though they're called "chocolate chip cookie dunkers". Well, these are no biscotti.
They're basically a big chocolate chip cookie bar that you cut to look like biscotti and bake kind of in the style of biscotti, but they are not meant to be cooked for too long as you get that over cooked caramelized type flavour that is not at all typical of biscotti. And I baked them longer than I should've, trying to somehow magically transform them into biscotti. In conclusion, I did not end up sending these. Nor really eating them. I didn't think they were that good actually. But then I took them to school and one of my classmates fell crazily in love with them, and another told me that a couple of weeks later she had basically the same cookie served on the side of a dessert in a restaurant.
So I'm sharing this recipe with you because I know there are people out there who will love them. And certainly if you don't try to "biscotti-fy" them, you can just enjoy them as chocolate chip cookie bars (aka a lazy but equally delicious way to make chocolate chip cookies). Though I did overbake them, it seemed like they would be yummy if not overbaked (if that makes sense).
*Later will actually not come for a few weeks probably with the backlog of things I have to post about but I made matcha shortbread, chocolate dipped cherry shortbread, and coconut shortbread. All delicious.
If this sounds good, you might also like:
Thick and Chewy Chocolate Chip Cookies
Any Way You Want It Biscotti
Chocolate Marble Chunk Cookies
Neiman Marcus Chocolate Chip Cookies
Chocolate Chip Cookie Dunkers
Adapted from BH&G Christmas Cookies 2007 Magazine
My adaptation was to use 1/2 cup butter instead of 1/4 cup butter + 1/4 cup shortening. I didn't add the 1/2 cup chopped nuts, nor did I dip them in chocolate but I will include the chocolate dipping in the recipe.
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 tsp baking soda
1 tsp vanilla
1 1/4 cups all purpose flour
1/2 cup mini semisweet chocolate chips
6 oz semisweet chocolate, chopped
1 tbsp shortening
1. Preheat the oven to 350F. Line a 9x9x2 inch baking pan with foil, extending foil over edges of pan; set pan aside.
2. Beat butter in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces.
3. Press dough evenly on bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven tempearture to 325F.
4. Use foil to lift baked mixture out of pan and to a cutting board; remove foil. Cut baked mixture into 9x1/2 inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake for about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends if desired.
5. Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50% power (medium) for 2 to 3 minutes or until chocolate is melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Let stand about 1 hour or until set.