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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Add semisweet chocolate chips to these Italian twice-baked cookies that are meant for dunking in coffee or dessert wine. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup semisweet chocolate mini-morsels |
1/3 cup sugar |
3/4 teaspoon baking powder |
1 tablespoon water |
1 teaspoon vanilla extract |
1 egg |
1 egg white |
vegetable cooking spray |
Directions:
1. Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
3. Bake at 350° for 25 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.
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