Why should I use a kitchen scale when baking?

Kitchen scales add accuracy to your baking. Depending on how much you pack ingredients into your measuring cups, the final amount added can differ. Grams do not have this issue, therefore making them a better alternative (especially with flour).

How do I melt mint chips without them burning?

The key is to go low and slow (remember, the tortoise wins not the hare). Microwave for 10 seconds at a time, stirring thoroughly between, to avoid the bottom bits burning. If you find this happening, adding a bit of coconut oil can help smooth the mixture.

Chocolate Mint Biscotti - Dishing with Delaney

Description

Chocolate mint biscotti with mint chips and a mint icing. Crispy and chocolatey, they are perfect for the holidays or any time of the year.

Ingredients

Units Scale

A scant 2 cups flour/ 225 grams
1/3 cup regular (unsweetened) cocoa powder/ 35 grams
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons softened butter/ 80 grams
3/4 cup granulated sugar/ 150 grams
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
1/3 cup chocolate chips/ 50 grams
1/2 plus 1/3 cup mint baking chips/ 100 grams

Instructions

Preheat your oven to 350ºF and line a baking sheet with parchment paper.
In a small bowl, sift flour, cocoa powder, baking soda, and salt together. Whisk until smooth and no clumps of cocoa remain.
In a stand mixer fitted with a paddle attachment, or bowl with a hand mixer, beat the softened butter and sugar together at a medium speed until fluffy and an even consistency is evident throughout the entire mixture. Roughly 3-4 minutes.
Add eggs in one at a time, waiting until each egg is fully emulsified to add the second, to avoid breaking the mixture. Then add vanilla.
Turn the mixer to lowest speed and add the flour mixture into the butter mixture. Mix on low just until no dry spots remain.
Fold in 1/2 cup mint chips and all the chocolate chips until they are evenly dispersed throughout the dough.
Dump dough onto prepared baking sheet and divide into two even pieces. Shape the dough into two logs that are no more than 2 inches wide and 3/4 inch tall.
Bake logs for 30 minutes until a slight crust forms on the top of the logs and a slightly crisp bottom has formed.
Remove from oven and let cool for 4 minutes before horizontally slicing the logs with a serrated knife into 1 inch slices angles on a slight diagonal.
Place cookies back in oven and continue baking the cookies for 8 minutes until the cookies are crisp. Let cool on a rack.
Melt the other 1/3 cup of mint chips in the microwave in 15 second increments, stirring in between, until fully melted. Spoon melted chocolate into a sandwich bag or tip-less piping bag.
Snip a small triangle off the bottom of the bag and pipe stripes of chocolate on all the cooled biscotti.
Serve cold or with hot chocolate and enjoy!

Notes

*These are best kept in an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 cookie
Calories: 175 kcal
Sugar: 13.4g
Sodium: 196mg
Fat: 7.6g
Saturated Fat: 4.8g
Carbohydrates: 30mg
Fiber: 1.2g
Protein: 3.1g
Cholesterol: 30mg

Keywords: biscotti, cookies, mint cookie