I’m not really one for baking, as I feel I’m more improvisational in the kitchen as opposed to a scientist.  Measurements (exact ones, anyhow) tend to scare me a bit.  And, if I’m being honest, I’ve had my share of baking experiments gone awry in the past, so I’m not really interested in repeating those mistakes any time soon.

However, I’ve made some Lemon Almond Biscotti without a whole lot of drama in the past, so I thought I’d take a stab at some that included one of my favourite things; Chocolate!  These were pretty great, and didn’t last long in our household, as both W and I are coffee drinkers (him, way more than me!) every morning, and we have friends who accept our generosity at exactly face value; please remove these delicious treats from our household so our waists don’t expand *that* much.



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips


Place your oven rack in the dead center of your oven.  Preheat to 350 degrees F and line a baking sheet with parchment paper.

Whisk the flour, baking powder and salt in a medium-sized bowl and set aside.

In a large bowl (or a stand mixer’s bowl), beat together the butter and sugar using your electric mixer’s medium speed until the mixture is light and fluffy.   Beat in one egg, and then the other, and then the vanilla until combined.

Drop the mixer speed to low and slowly add the flour mixture until just combined.  Mix in the chocolate chips until incorporated.

Split the dough in half and press them into two loaves, spaced about 3 inches apart or so. They’ll spread to about 12 by 2-inch loaves.  Bake the loaves until golden and beginning to crack on top, which was about 40 minutes.

Let the  loaves cool on the baking sheet for about 10 minutes and lower your oven temperature to 325 degrees F.

Transfer each of the loaves to a cutting board and with a serrated knife, slice each on the diagonal into 1/2 inch thick slices.

Return the slices back to the baking sheet, and bake until crisp and golden brown on both sides, which will be about 15 minutes, turning the slices over halfway through baking.

Let cool completely on a wire rack before serving.