Brownie Biscotti + The 12 Days of Cookies

December 13, 2017

Welcome to the 12 DAYS OF COOKIES!!!!!!!!!!

I know…that’s A LOT of cookies!

But, is anyone mad that we’re having cookies every day til Christmas?

I didn’t think so.

Side note…when did it become half way through December and only 12 days to Christmas?!? And also, when did it become only 19 days til 2018?!?!

Does that mean it’s practically spring?

Ok, so this is how it’s going to work. We’re having cookies EVERY DAY through Christmas Eve. And, I know baking cookies can be intimidating for some of you out there. That’s why at least half of our cookie recipes will be no bake!

I know…I’m always looking out for you guys.

Since I’m only so entertaining and I don’t think I have 12 straight days’ worth of rambling in me, the posts will be a little shorter during the cookie challenge. Less about the randomness of my life, and more about the cookies.

Again, you’re welcome.

The 12 DAYS OF COOKIES is about keeping it fun, keeping it simple, and keeping it delicious. We’re even going to finish with a cookie for Rudolph and the gang!

We’re going all in for our first cookie and starting with a baked one. But, we’re still going to use some help from the grocery store to make these super easy.

Without further ado…Day 1: Brownie Biscotti!

Biscotti is a traditional hard Italian cookie that’s meant to be dipped in coffee or tea. It’s crunchy on purpose so that it gets softened by your warm beverage. It’s kinda like the Oreo mentality…Must. Be. Dunked. But, our Brownie Biscotti definitely needs to be dipped in hot chocolate.

I mean, you could eat it without a big mug of hot chocolate, but why would anyone want to do that?

We cheat a little bit and use a store bought Brownie Mix. I’m a Betty Crocker girl, so that’s my “go to” brand. Since different brownie mixes come in different sizes (a lot a brands are different by a few ounces), I’d recommend using a brand that matches the size of a Betty Crocker mix. I didn’t do any tests with other brands, so I don’t know how the difference in weight would affect the outcome. We add some extra flour, some vanilla, and some mini chocolate chips, and our dough is ready for its double take in the oven.

That’s right, 2 rounds in the oven!

We bake it in a long, fat log. Then, we slice it in to long skinny fingers. And then, it goes back in the oven to get nice and crispy crunchy. Mmmm…

I chose not to drizzle mine with anything, but these would be so pretty with some drizzled melted chocolate on top (white or milk) and some sprinkles. I wasn’t patient enough for that. I needed to get that cookie straight in the hot chocolate.

Alright! So, here concludes Day 1 of the 12 DAYS OF COOKIES! That’s all for today. ‘Til tomorrow!

Let’s bake!

Brownie Biscotti

Serves: 24 cookies Print

Ingredients:

1 box (18.3 oz) brownie mix
1 cup all purpose flour
1 stick (½ cup) butter, softened
2 eggs
1 tsp vanilla
½ cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Add all ingredients, except chocolate chips, to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the ingredients just start to come together, then mix on high until the mix forms a dough, about 1 minute. Stir in chocolate chips.
Line a cookie sheet with parchment paper. Form dough in to an even fat log, about 10-12 inches long and 4-6 inches wide. Bake for 30 mins. Remove from oven and allow to cool for about 10 minutes.
Transfer the dough to a cutting board. Using a sharp knife, cut vertically in to roughly ½- ¾ inch slices (about 12 slices). Then, cut in half horizontally. Transfer the cookies back to the cookie sheet but lay them on their side, cut side up. Bake for 10 more mins. Remove from oven, and transfer to a wire cooling rack for the cookies to finish drying, about 30 mins- 1 hour. Serve with hot chocolate. Keep cookies stored in an airtight container.