Chocolate Chip Biscotti

As Gerdies biscotti is our best friend in the cookie world. Why? It's naturally vary low in fat which means it tastes the same as it did before we had GERD and we don't need to adapt the recipe, and best of all, it's easy! If hard crunchy biscotti isn't your thing you can always make once-baked biscotti, one of my personal favorites.

Chocolate Chip Biscotti With Less Fat from Chewy Gooey Crispy Crunch Melt-in-Your-Mouth Cookies

1 3/4 cups unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt (optional)
2 large eggs
1/4 cup plus 2 tbs granulated sugar
1/4 cup plus 2 tbs packed brown sugar
1 tsp vanilla extract
1/2 cup coarsely chipped walnuts
2/3 cup bittersweet or semisweet chocolate chips or chunks

Preheat oven to 300°F.

Combine the flour, baking soda, and salt in a small bowl and whisk together thoroughly.

In a medium bowl, whisk the eggs with the sugar and vanilla until well combined. Mix in the flour. Stir in nuts and chocolate chips. The mixture will be think and gooey.

Scrape the batter onto the lined or greased pan in 2 skinny strips 16 to17 inches long and at least 3 inches apart (feel free to play with shapes, it's more fun that way). Use a spatula to even up the strips.

Back for 35 minutes until firm but springy when pressed with your fingers. Set pan on a rack to cool for at least 15 minutes.

Transfer the loaves to a cutting board. Use a sharp serrated knife to slice the loaves in a diagonal into 1/2-inch slices. If your making once-baked biscotti stop here.
 Stand the cookies up on the unlined baking sheet at least 1/2 in apart. Bake for 20 to 25 minutes, until golden brown. Cook biscotti completely before staking and storing. The  flavor develops and cookies become more tender after 2 or 3 days, and biscotti will remain dry and very crunchy after that. May keep in an airtight container for several weeks.