Whether enjoyed with your morning coffee or as a dessert, these crunchy twice baked cookies are sure to become a favorite with their biscotti like taste!
In a bowl, stir together the flour, baking powder, and salt then set aside.
In a mixing bowl, cream together on medium speed the butter and sugar until light and fluffy (approximately 2-3 minutes). Turn the mixer to low and stir in the egg and vanilla, stirring just until incorporated into the mixture. Stop, scrape the bowl then turn mixer back to low. Slowly add the flour mixture, continuing to mix until blended well. Turn off mixer and fold in chocolate chips.
Roll the dough into tablespoon sized balls and place on a baking sheet or plate. Cover with plastic wrap and place in refrigerator for 30 minutes.
When ready to cook cookies, line a baking sheet with parchment paper. Preheat oven to 325 degrees. Place cookies on the baking sheet quickly and then place in oven (you want to go from fridge to oven without allowing the cookies to thaw to room temperature). Bake at 325 degrees for 10 minutes. Remove cookies from oven and allow to cool on the baking sheet at room temperature for 10-15 minutes. Turn oven to 300 degrees, then place cookies back in the oven and bake for an additional 7-10 minutes until cookies are a nice deep brown. Remove from oven and allow to cool. Top with ice cream and chocolate or caramel syrup if desired.
Notes
Store cookies in an airtight container at room temperature for up to two weeks. You can also freeze cookies.