Chocolate Chip Cookie Dunkers Food

CHOCOLATE CHIP COOKIE DUNKERS

Steps:

• Preheat oven to 350°F Line a 9x9x2-inch baking pan with foil, allowing edges to hang over sides of pan; set pan aside.
• Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces and, if desired, nuts.
• Press dough evenly onto bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until crust is evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven temperature to 325°F
• Use foil to lift baked mixture out of pan. Transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake in 325°F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends, if desired.
• Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50 percent power (medium) for 2 to 3 minutes or until melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour or until set. Makes 18 cookies.
• To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

MOCHACCINO BISCOTTI DUNKERS

Steps:

• PREPARATION.
• Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
• Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
• Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
• Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
• FIRST BAKING.
• Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
• Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
• On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
• Place the logs onto the prepared cookie sheets and dust with the topping.
• Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
• SECOND BAKING.
• Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick). If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key).
• Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
• Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest).
• Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.