Ultimate Chocolate Cookie Book - Bruce Weinstein [21]
5. Bake for about 40 minutes, or until the logs are set, dry, and firm to the touch. There should be some small fissures in the logs; they should also be browned slightly at the tops and along the edges. Cool on the baking sheet for 20 minutes. Meanwhile, reduce the oven temperature to 300°F.
6. Transfer the logs to your work surface and use a serrated knife to slice into cookies about 3/4 inch thick. If desired, slice at a diagonal, rather than straight across the log, thereby making longer cookies. Place these cookies cut side down on a large baking sheet spacing them 1/2 inch apart. You may need to use more than one baking sheet, lined with a second sheet of parchment paper or baking mat.
7. Bake for about 8 minutes, then turn each cookie over and continue baking for about 10 more minutes, or until dry, crisp, and lightly toasted. Cool on the baking sheet for 2 minutes, then transfer to a wire rack and cool completely.
Recommended storage
1 week at room temperature
3 months in the freezer
More Choices
Cocoa Nib Biscotti: Substitute cocoa nibs for the mini chocolate chips.
Currant Chocolate Chip Biscotti: Reduce the mini chocolate chips to 1 cup; add 1/2 cup dried currants with the remaining chocolate chips.
Orange Chocolate Chip Biscotti: Add 1/2 teaspoon orange extract and 1 tablespoon finely grated orange zest with the chocolate chips.
CHOCOLATE CHIP MERINGUES
These small meringues are made with mini chocolate chips. You can also chop regular chocolate chips to about half their size for similar results. To get the best height from your egg whites, make sure they’re fresh and at room temperature, don’t get a single speck of yolk in the whites, and make sure the bowl is thoroughly dry and at room temperature. To freeze the yolks for a later use, whisk them lightly with a pinch of salt to prevent coagulation while frozen.
MAKES SLIGHTLY LESS THAN 4 DOZEN MERINGUES
4 large egg whites, at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
2 cups mini chocolate chips
1. Position the racks in the top and bottom thirds of the oven. Preheat the oven to 225°F. Line two large baking sheets with parchment paper or silicone baking mats.
2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy; then add the cream of tartar, increase the mixer’s speed to high, and beat until soft peaks form. Beat in the sugar in 1-tablespoon increments, pouring it slowly in as the beaters whir. You may need to scrape down the sides of the bowl occasionally—make sure your spatula is dry, without a drop of water on it. Add the vanilla and continue beating for about 6 minutes, or until you can’t feel any grains of sugar when you rub a small amount between your fingers. Stir in the mini chocolate chips with a wooden spoon or a rubber spatula.
3. Drop by tablespoonfuls onto the prepared baking sheets, spacing the meringues about 1 inch apart. Bake for 11/2 hours, rotating the sheets top to bottom and back to front after 45 minutes. When done, the meringues should be quite dry and very firm to the touch—you should be able to lift one easily off the sheet. Let them cool completely on the sheets before removing them.
Recommended storage
4 days at room temperature
Not recommended for freezing
Make It Your Own!
Almond Chocolate Chip Meringues: Substitute 1/2 teaspoon almond extract for the vanilla extract; reduce the chocolate chips to 1 cup and stir in 1 cup sliced almonds with the remaining chips.
Mint Chocolate Chip Meringues: Omit the vanilla extract; beat in 1/2 teaspoon mint extract and 3 drops green food coloring in place of the vanilla.
Pecan Chocolate Chip Meringues: Reduce the chocolate chips to 1 cup; add 1 cup chopped pecans with the remaining chips.
Walnut Chocolate Chip Meringues: Reduce the chocolate chips to