Chocolate Chip Biscotti- With Sourdough Discard!
Your coffee's new favorite cookie is here! Chocolate Chip Sourdough Biscotti are easy to make and a great way to use up that extra sourdough discard!
Servings: 24 Cookies
Calories: 133kcal
Equipment
Ingredients
- ¼ cup Butter Melted
- 1 cup Sugar
- 2 Large Eggs
- 1 tablespoon Vanilla Extract
- ½ cup Sourdough Starter Inactive/Unfed
- 2 ½ cups All Purpose Flour
- ½ teaspoon Salt
- 1 cup Chocolate Chips Mini
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and cream together until light and well mixed.
- Add the eggs and vanilla and mix again.
- Add the starter and mix until well combined.
- Turn the mixer on slow and add the flour and salt.
- Add the chocolate chips and mix until just combined.
- Line a baking sheet with parchment paper. Shape the dough into two logs on the baking sheet. Place the baking sheet in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Place the baking sheet in the oven for 30 minutes, or until the logs or slightly browned.
- Take the baking sheet out of the oven and allow the logs to cool completely.
- Once cooled, cut the logs with a serrated knife on a bias. Place the slices on a baking sheet, cut side up. Bake them for 15 more minutes to dry out the cookie and crisp the biscotti.
- They are done when they are slightly brown. Allow the biscotti to cool on a cooling rack.
Notes
- Make sure to use a serrated knife when cutting the biscotti. A serrated knife will easily cut through the logs and create the typical biscotti shape.
- Keep cooled biscotti in a Ziploc bag for up to 2 weeks.
- It is essential that you bake the biscotti twice to get the hard, crisp, biscotti texture.
Nutrition
Calories: 133kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 73mg | Potassium: 21mg | Fiber: 1g | Sugar: 11g | Vitamin A: 82IU | Calcium: 5mg | Iron: 1mg