Pillsbury chocolate chip cookie recipe
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How to Make &Prepare - Pillsbury chocolate chip cookie recipe
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Pillsbury chocolate chip cookie recipe
Nutty Chocolate Chip Biscotti
Prep Time: 35 min ; Start to Finish: 2 hr 40 min
Makes: 40 cookies Nutrition Information
Wow! Coffee shop biscotti made with refrigerated cookie dough!
1 roll (16.5 oz) Pillsbury® Create 'n Bake™ refrigerated chocolate
chip cookies
1 1/2 teaspoons vanilla
1/2 teaspoon rum extract
1 1/2 cups chopped almonds, hazelnuts (filberts) or pecans, lightly toasted*
1 cup semisweet chocolate chips
1 . Heat oven to 350°F. Grease with shortening and flour large cookie
sheet. In large bowl, break up cookie dough. Sprinkle vanilla and rum
extract over dough; mix well. Stir toasted almonds into dough.
2 . Divide dough into 4 equal portions; shape each into 8x1-inch log.
On cookie sheet, place logs 3 inches apart; flatten each log until about
1 1/2 inches wide.
3 . Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce
oven temperature to 200°F.
4 . With serrated knife, carefully cut each log into 10 (3/4-inch) slices.
On same cookie sheet, place slices, cut side down.
5 . Return to oven; bake 1 hour. Remove cookies from cookie sheet to cooling
rack. Cool completely, about 20 minutes. Meanwhile, in small microwavable
bowl, place chocolate chips. Microwave on High 1 minute. Stir; microwave
1 minute longer, stirring every 15 seconds.
6 . Line cookie sheet with waxed paper. Dip 1/4 of each cookie into melted
chocolate; place on cookie sheet. Refrigerate until chocolate is set,
about 10 minutes.
*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes,
stirring occasionally, until golden brown. Or spread almonds in thin layer
in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently,
until golden brown.
High Altitude (3500-6500 ft): Add 1/4 cup all-purpose flour to cookie
dough in bowl.
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