Chocolate Chip Mandelbrot
Submitted by workman
Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.
YIELD
2 dozenPREP
30 minCOOK
35 minREADY
1 hrsThink of these as Jewish biscotti with a chocolate upgrade.
The dough comes together fast with just eggs, sugar, oil, and vanilla before getting loaded with chocolate chips. Shape it into logs, bake until golden, slice on the diagonal, then toast the slices until they develop those signature crispy edges.
They’re sturdy enough for dunking in coffee or hot cocoa and stay fresh for weeks in a cookie tin.
Pro Tips
- Use a serrated knife for clean slices. A regular knife will squish the warm logs and make uneven cookies.
- Let the logs cool for a full 10 minutes before slicing. Too hot and they’ll crumble; properly cooled and they’ll slice like a dream.
- Flip the slices carefully during the second bake. The chocolate chips can make them stick if you’re not using parchment paper or a good non-stick spray.
- Watch the end slices closely. They brown faster than the center pieces, so pull them early if needed.
Kitchen Variations
- Double Chocolate: Add 2 tablespoons cocoa powder to the dough and use dark chocolate chips for intense chocolate flavor.
- Nutty Crunch: Toss in ½ cup chopped walnuts or pecans along with the chocolate chips for added texture.
- White Chocolate Cranberry: Swap the semi-sweet chips for white chocolate and add ⅓ cup dried cranberries for a sweeter, fruitier twist.
Ingredients
Directions
Preheat oven to 350℉ (180℃)., coat a cookie sheet with non-stick cooking spray.
Beat the eggs, sugar, oil and vanilla with an electric mixer until smooth.
Add the flour and baking powder and beat until well mixed.
Stir the chocolate chips into the dough, if using.
Drop the dough by large spoonfuls along the baking sheet to form 2 vertical lines.
The spoonfuls of dough should be close together.
With lightly floured hands, work these 2 lines to make 2 parallel rolls of dough lining each side of the cookie sheet.
Leave ample room for spreading between the rolls and on the sides of the cookie sheets.
Each roll will spread during baking so that it is about 5 inches wide.
Bake the rolls for about 20 minutes, or until lightly browned and slightly firm to the touch.
Take the rolls from the oven and reduce the temperature to 300℉ (150℃).
Cool the baked roll on the cookie sheet for 10 minutes.
Using a serrated knife, cut each roll into 24 slices.
Turn each slice on its side as it is cut.
Bake the cookies for 10 minutes. Turn the slices onto their other sides and return to the oven for about 5 minutes longer.
The cookies on the ends will be done sooner than the rest.
Watch carefully to avoid overbrowning.
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