This is a recipe near and dear to my heart. I first made biscotti soon after getting married, in our tiny basement kitchen oven. It’s a very simple recipe that can be easily adapted to your preferences. David often brings a batch of them to work for quick breakfasts / snacks (they keep really, really well), and now some of his co-workers come looking for them as well. 😉
I recently made a batch with Marcus for the first time. He loved using a whisk and dumping all the mix-ins in…and, of course, eating the crumbs off the tray.
A few notes:
- The dough should be fairly stiff and you shouldn’t need any additional flour to shape it into logs. If it’s sticky, just pop it in the fridge for a few minutes before shaping.
- The trickiest part of making biscotti is cutting them. I find it’s all about the timing — you want the biscotti logs to be cool enough to handle, but not completely cold or they’ll be more likely to crumble. Twenty minutes after the first bake is usually the sweet spot for me.
- This recipe is very adaptable. My personal favorite flavor combination is below, but as long as you keep the add-ins to ~1 1/2 to 2 cups you should be able to swap in your choice of nuts/fruits/chocolate/seeds and even jazz up the spices if you want.
Makes 3-4 dozen biscotti
- 1/2 c grapeseed oil (or other neutral oil)
- 3 large eggs, straight from the fridge
- 200g (1 c) granulated sugar
- 1/2 Tbsp almond extract
- 1/2 Tbsp vanilla extract
- 400g (3 1/4 c) AP flour (I have swapped out 50% of the flour for sifted whole wheat flour with good results)
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 85g (1/2 c) dark chocolate chips
- 75g (1/2 c) raisins
- 140g (1 c) toasted and chopped almonds
- Handful of flax seeds
- Preheat the oven to 375F. Line a large baking sheet with parchment or a Silpat (if your baking sheets are small, use two).
- In a large bowl, whisk together the oil, eggs, sugar, and extracts until smooth. In a small bowl, whisk together the flour, baking powder and salt.
- Pour the dry ingredients into the wet and use a silicone spatula or wooden spoon to gently combine.
- When the dry ingredients are almost fully incorporated, mix in the chocolate chips, raisins, and almonds. Stir just until everything is combined and there are no streaks of flour remaining. If the mixture is sticky, cover the bowl with plastic and chill for ~15 minutes before proceeding.
- Divide the dough into two equal parts. Working with one part at a time, transfer to the prepared baking sheet and pat into logs about 1/2 an inch thick. Leave at least 3 inches between the two logs as they will spread a little.
- Bake until the tops are lightly golden, firm, and beginning to crack – about 25-30 minutes. Transfer to a wire cooling rack and let cool for about 20-30 minutes, or until the logs are cool enough to handle but still slightly warm.
- Use a large offset spatula to transfer one log at a time to a cutting board. Use a sharp serrated knife to slice each log crosswise into ~1/2″ logs. (I find it easiest to just press down firmly with the knife rather than saw.) Place the cookies back on the baking sheet(s) cut side up and bake for another 10-15 minutes, or until lightly toasted. (You can flip the cookies over halfway through baking, but I usually don’t bother.)
- Cool completely on a wire rack (cookies will crisp us as they cool). Serve biscotti with coffee, tea, or hot chocolate. Leftovers store well for weeks in an airtight container.
Over the last few months, my two year old has started “helping” me in the kitchen. This is kind of a big deal because for the first almost two years of parenthood, the kitchen was my safe place. Not just because I would cook / bake to relax, but because we literally put up a gate to keep our inquisitive toddler out of the kitchen.
But when we moved earlier this summer, my husband and I, figuring we’d have to teach kitchen safety sooner or later, decided it was time to rip off the band-aid and go gate-free in our new house. I’ll be honest — those first couple of months were a struggle. Being a normal 2-year-old, Marcus wanted to touch everything and open all the cabinet doors. (I found toys in the freezer a couple of times.) Now, about 6 months later, I can’t remember the last time I had to say, “Don’t touch the stove!” Progress.
So now we’ve graduated to Mommy-Marcus kitchen adventures. I’m trying to make it a point to choose one or two recipes a week where he can actively participate. At first I was concerned with the mess, the safety, and the unpredictability of it all. I quickly realized that I just needed to let go. Baking with kids is not about being picture-perfect or detailed or anything close to fancy. It is about creating memories, teaching independence, and having fun. Marcus absolutely loves helping, and I’m thrilled to be able to share one of my hobbies with such an eager little buddy.
One of our current favorite things to make together is banana bread. Marcus likes it because he gets to smash bananas and later eat the banana bread. I like it because there’s no mixer or special ingredients required. I’ve been making our house banana bread for years, but we tried this King Arthur recipe recently and it was a hit — it’s a little more cake-like and moist (thanks to a full pound of bananas). Both will be in our recipe rotation this year.
- When baking with Marcus, I prepare some things in advance: I pre-measure the ingredients, toast/chop the nuts and fruit, and line the pan. I’ll give him a few tasks like smashing up the bananas, pouring in the pre-measured ingredients, stirring, and sprinkling on the topping. And he definitely helps with clean-up too (I give him a damp cloth to help wipe down the counter).
- I used 100% sifted red spring wheat flour and it worked beautifully — not heavy or stodgy like completely whole grain products can be. I think you can definitely play around with the flours in this recipe; white whole wheat or spelt would be good choices, or you could mix regular AP and regular WW.
- I like baking quick breads in my 9x4x4 pullman pan for nice straight sides (baking time is generally about the same for me), but this recipe certainly works in a regular loaf pan.
- Like a good banana bread, this recipe holds up well to substitutions. Switch up the nuts and dried fruit for chocolate or omit them completely. Change the spices to suit your tastes. I’d love to try this with a teaspoon of espresso powder.
One of Marcus’ favorite things about helping in the kitchen is getting to wear his apron (and making me wear mine). I absolutely love the aprons from Hedley & Bennett — not sponsored, though they can if they want. 😉
- The key to really good banana bread is really ripe bananas. Like so ripe they’re “dead” — basically black all over. I usually let them get to that state then pop them into the freezer. When I want to bake with them, I measure out the amount I need into a bowl and defrost in the microwave. There will be a lot of liquid; just add it to the recipe.
- I generally lower the sugar in my baked goods a bit, so if you like a sweeter loaf you can increase the sugar to 200g (1 cup). I think this recipe would actually be fine with even less sugar and will probably lower to 150g next time (especially if dried fruits are added).
- Please don’t skip the topping! The caramelized crunchy lid is one of my favorite parts of this banana bread.
Other kid-helper-friendly recipes on Cook Til Delicious:
Whole Grain Banana Bread
Makes one 9×5 loaf | Barely adapted from King Arthur Flour
- 454g thoroughly mashed, very ripe banana (4 – 5 medium bananas)
- 99g vegetable oil (I prefer grapeseed)
- 175g light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 226g sifted whole grain flour (see note above)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 tsp ground cinnamon
- 57g chopped, toasted walnuts (optional)
- 57g chopped dates (optional)
- 15g coarse or granulated sugar
- 1 tsp ground cinnamon
- Preheat the oven to 350°F with a rack in the center position. If your nuts aren’t yet toasted, put them in while the oven is preheating (just don’t forget about them!). Lightly grease or line a pullman pan/loaf pan with parchment.
- Place the bananas in a large bowl and mash them with a wooden spoon or fork until mostly smooth (a few lumps are ok). Whisk in the oil, sugar, eggs, and vanilla until smooth.
- Mix the flour, baking soda, baking powder, salt, and cinnamon together. Pour the dry ingredients into the wet and use a silicone spatula or wooden spoon to combine gently. When the batter is almost completely combined (there should still be a few streaks of flour visible), add the nuts and dried fruit. Mix until just combined.
- Pour the batter into the prepared pan and level the top with a palette knife. Mix together the sugar and cinnamon, and sprinkle over the batter.
- Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking.
- Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
Happy New Year, folks. We’re in Seattle visiting my family for a couple weeks. Despite a long travel day due to weather, we got to wake up to a white Christmas — possibly my first ever! All of my brothers eventually made it in town and we spent the day opening gifts, eating our fill of prime rib and cookies, watching Marcus race his new fire engine toy all over the house, and falling asleep to “Jingle All the Way.” So basically, a perfect Christmas. Since then, we’ve been keeping it pretty low key — catching up with old friends, trying old and new coffee shops and bakeries, and going to sleep long before midnight.
And guess what? Cook Til Delicious is turning three years old! I’ve never celebrated this blog’s birthday before because I’m generally too lazy to blog while on vacation. But in reality, CTD was started as sort of a new year’s resolution to document recipes and become a better baker. When we first started out here, I had never made a layer cake, let alone a wedding cake; I had yet to bake a good sourdough loaf, choux pastry was far out on the horizon, and I didn’t own a tart pan. My to-bake list is still a mile long, but progress has been made — one bake at a time.
One of the things I’ve been focusing on more this past year (and hopefully into the next) is building a library of solid “base” recipes — go-to scones, everyday brownies, and the like. And, of course, chocolate chunk cookies.
I definitely believe in different recipes for different occasions. My “special occasion” chocolate chunk cookie is a riff on Sarah Kieffer’s now-famous pan-banging chocolate chip cookie recipe. But this recipe here is my everyday go-to. You don’t need to soften butter, and you don’t need a mixer. This is the recipe I turn to when I want to make cookies for a crowd (I actually made dozens of these for my brother’s wedding), or just need to refill the cookie jar at home.
- For the gooiest, chocolatiest cookies, I definitely recommend using chocolate callets or chopping up chocolate bars — unlike chocolate chips, they melt into puddles, which is definitely a good thing. I like Callebaut 70%, but I often just use good quality chocolate bars.
- I love experimenting with different flours in this recipe. My favorite combination is to use 1/3 AP flour, 1/3 spelt flour, and 1/3 bread flour — the spelt adds some wholesome nuttiness and the bread provides height and chew. But all AP definitely works, if that’s what you have on hand — the cookies will just be flatter.
- I love subbing a little bit of turbinado sugar for some of the brown — it adds a delightful crunch (I learned this from Not Without Salt’s recipe, which I also love.); espresso powder or finely ground coffee adds a slight bitterness that offsets the sweetness beautifully.
- If you keep the total add-ins to ~240-300 grams, you can certainly make this cookie your own by adding in toasted nuts, dried fruit, toffee bits, etc. The base itself is plenty sweet so I sometimes cut both the sugars by a couple tablespoons if I am adding sweeter add-ins, or just feel like being slightly healthier.
Everyday Chocolate Chunk Cookies
Makes 26-28 cookies | Adapted from Tara O’Brady, with a HT to Not Without Salt
- 225g unsalted butter, chopped
- 415g all-purpose flour (see note above)
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 tsp espresso powder, or very finely ground coffee (optional)
- 300g light brown sugar (optional: swap out 50g for turbinado sugar)
- 100g granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 240g chopped semi or bittersweet chocolate (I recommend at least 55%)
- Flaky sea salt for sprinkling
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder/coffee (if using). Set aside.
- In a medium saucepan, melt the butter over low heat, stirring occasionally. Use the lowest heat possible — you don’t want to boil or brown the butter or lose any more moisture than necessary.
- Pour the melted butter into a large mixing bowl. Add the sugar all at once and whisk until combined. Whisk in the eggs one at a time, mixing just enough to combine. Whisk in vanilla.
- Pour in the dry ingredients and stir to combine, using a silicone spatula or wooden spoon. When the flour is almost all incorporated, stir in the chocolate. Mix only enough to combine, scraping down the sides of the bowl and scooping from the bottom of the bowl to make sure all the flour is incorporated.
- Chill the mixture for five minutes while you line three cookie sheets with parchment or Silpats.
- Portion cookie dough into golf ball-sized rounds (~50 grams or 3 Tbsp) and place on prepared cookie sheets (I can fit 9 cookies on a normal sized cookie sheet). Sprinkle with flaky salt.
- Place cookie sheets in the freezer and preheat the oven to 360F (yes, 360!) with an oven rack in the middle. If you don’t have enough room in your freezer for all three sheets, put all the pre-shaped cookies on one sheet and remove 9 at a time to bake, using a cold/room temperature sheet for each batch.
- Bake each sheet one at a time for ~10 minutes, rotating halfway through. The cookies should be lightly golden and cracked, but still soft in the center.
- Sprinkle on a little more flaky salt, if desired (I like to sprinkle some on any large chocolate puddles), and allow to cool on the sheet for 2-3 minutes before transferring to a wire rack to cool completely. Cookies keep well for up to 5 days in an airtight container.