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Nutrition Facts
Serving Size 1 cookie sticks(biscotti) 72g Recipe makes 18 cookie sticks(biscotti))
Calories 298
Calories from Fat 163		(54%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 87mg		3%
Potassium 175mg		5%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 2.6g	10%
	Sugars 17.6g
Protein 4.2g		8%
how is this calculated?

Chocolate Chip Cookie Sticks

Recipe #131666 | 1¼ hours | 35 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Aug 1, 2005

These chocolate chip cookies are like biscotti--twice baked. Everyone says they are DELICIOUS, some people used milk chocolate chips. For a more crunchy cookie bake a little longer on the second baking. Cooling time not included in time. Make-Ahead Tip: Bake cookies as directed; cool completely, place in a freezer container or bag and freeze up to 3 months. Before serving, thaw for 15 minutes. The recipe comes from Better Homes and Gardens.

18 cookie sticks(biscotti) (change servings and units)

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar, packed
1/2 cup sugar
1/2 teaspoon baking soda
2 large eggs
2 teaspoons vanilla
2 1/2 cups flour
8 ounces coarsely chopped semisweet chocolate
1 cup chopped walnuts (optional) or pecans (filberts, optional, optional) (optional) or hazelnuts (filberts) (optional)

Directions

1
Line a 13x9-inch pan with foil (release foil works great); set aside.
2
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds; add brown sugar, sugar or Splenda, and baking soda; beat until combined, scraping sides of bowl occasionally.
3
Beat in eggs and vanilla until combined; beat in as much of the flour as you can with you mixer; using a wooden spoon, stir in any remaining flour.
4
Stir in chocolate and nuts; press dough evenly into the prepared pan.
5
Bake at 375°F for 22-25 minutes or until golden brown and center is set; cool in pan on a wire rack 1 hour.
6
Preheat oven to 325°F; holding securely to the foil lining, gently remove cookies from pan and place on cutting board, leaving cookies on foil lining.
7
Cut cross-wise into 9 x 1/2-inch slices; place slices, cut side down, about 1 inch apart on ungreased cookie sheet; Bake for 6-8 minutes or until cut edges are crispy; carefully transfer cookies to wire rack (cookies will be tender); cool.