Cookie Dough Biscotti
Slice refrigerated cookie dough and bake twice for crispy-edged, chewy-centered biscotti that taste like edible cookie dough. Ready in under 25 minutes with zero mixing required.
- Total time
- 25 min
- Servings
- 12
- Calories
- 165
- Protein
- 2g
Ingredients
- 1 log (about 18 oz) refrigerated cookie dough
- 2 tbsp flour
- ½ cup chocolate chips
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2
Unwrap cookie dough and dust lightly with flour, then fold in chocolate chips until distributed.
- 3
Roll dough into a 10-inch log and slice into 0.5-inch-thick rounds on the sheet.
- 4
Bake for 12 minutes until light golden, then remove and let cool 2 minutes.
- 5
Flip biscotti over, return to oven, and bake 6–8 minutes more until edges turn golden brown.
- 6
Cool on the sheet for 5 minutes, then transfer to a wire rack to crisp.
Tools you’ll need
- baking sheet
- parchment paper
- oven
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