Cookies, Food, Recipes

Chocolate Chip Biscotti with Frosting


As I strolled down the aisles at the grocery store yesterday, I realized I wanted it to be fall. I wanted to sit in my slightly cool kitchen, sipping coffee, perusing magazines while eating treats. I didn’t really want to jump in the pool or lay in the sun–I wanted soup, hot beverages, and an IKEA catalog.

I had planned on making a recipe using the Cold Stone Creamery International Delights Creamers but I couldn’t decide on what to make. I thought that drinking a coffee with chocolate cookie flavored cream sounded just perfect. Why do you need a dessert when your creamer tastes like dessert? It sort of seemed like a cop-out though—Really, do you want a recipe or do you want me to just tell you how to pour that cream into your coffee and enjoy?

So, I did a combination of both. I made myself some chocolate chip biscotti to have alongside my cup of coffee and cream. I also made some biscotti that I frosted using some of the Cold Stone International Delights creamer. Both were perfect although I am slightly partial to the non-frosted biscotti. Check out the recipe below and let me know what you think.

Chocolate Chip Biscotti with Cookie Frosting
For the Biscotti:
  • 1 stick of butter, unsalted
  • ¾ cup light brown sugar
  • 2 eggs
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups all purpose flour
  • ¾ cup chocolate chips
For the frosting
  • 14/ cup Cold Stone Creamery Hot for Cookie International Delights Creamer
  • 1 cup confectioners sugar
  • ½ tsp vanilla
For the Biscotti:
  1. 1) Preheat oven to 375 degrees and place parchment paper or a SlipMat on a cookie sheet.
  2. 2) Using a stand mixer, whip together the butter and brown sugar. Add the eggs one at a time.
  3. 3) Add the baking powder, salt and then the vanilla.
  4. 4) Add the flour until incorporated.
  5. 5) The dough will be thick. Your goal is to pat into into a sort of log---you want it to be about the same thickness throughout. It will not fill up the entire cookie sheet.
  6. 6) Bake for about 20 minutes or until it is lightly browned.
  7. 7) Let cool for about 15 minutes.
  8. 8) Using a serrated knife, slice along the diagonal, about 1 inch thick slices. Place those back on the cookie sheet.
  9. 9) These will bake for 10 minutes on each side at 375 degrees.
  10. 10) Once cooled, you can cover them in frosting or just eat them the way they are.
For the frosting
  1. I used a large measuring cup and put in the International Delights creamer and confectioners sugar in, and whisked it until it was thick but not too thick. I splashed a bit of vanilla in and continued to whisk. To frost the biscotti, I dipped each end in the frosting and set on a cooling rack to harden.

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.