Mint Chocolate Chip Biscotti

I love these cookies. they are easy to make and have a gorgeous balance of minty-chocolate-y-ness. You can make mini-biscotti, if you want. I always double the recipe and freeze one batch. Please note*: these are not sweet cookies. best dunked in hot coffee or chocolate.

Steps

Cream the butter and sugar with a wooden spoon until fluffy.

Beat in eggs and add extracts.

Sift together flour , salt , and baking powder.

Add to butter / sugar mixture , blending thoroughly.

Dough will be stiff.

Use back of spoon to aid in mixing , or you can use and electric mixer on low speed.

Stir in chocolate chips.

Divide dough into thirds.

Drop each third by spoonfuls onto a sheet of plastic wrap or waxed paper.

Shape dough into logs aobut 2 x 10 x 1-inch high.

Wrap plastic neatly and tightly around the log , closing long sides first , then the ends.

Place in freezer for 10-15 minutes.

Preheat oven ot 350f line a large baking sheet with parchment paper or foil.

Unwrap the logs and place them on the lined sheet.

Bake for 25 minutes , until logs are lightly browned.

Remove from oven.

Reduce heat to 300.

Slide paper or foil with logs off baking sheet and onto a cutting board.

Let cool for 5 minutes.

Using a thin sharp knife , cut logs at an angle into slices a.

Ingredients

butter, sugar, eggs, vanilla extract, peppermint extract, all-purpose flour, salt, baking powder, semi-sweet chocolate chips