Difficulty level: medium (knife/oven use) | How tiny is it? 3 inches
In a large mixing bowl, beat butter on low speed for 30 seconds. Add brown sugar and cream until fluffy, 3 minutes. Add eggs one at a time, then vanilla. Beat for another minute.
In a separate bowl, combine flour with baking powder and salt. Mix well. Slowly add the flour mixture to the egg mixture and beat at low speed, until just combined. Stir in mini chocolate chips with a spatula.
Preheat oven to 375 F. Line a baking sheet with parchment paper. Transfer dough onto a lightly floured surface and shape into two 12 x 2-inch logs. With floured hands, transfer logs onto the baking sheet with 2 inches of space in between and bake for 12 to 15 minutes, or until golden brown. Cool on the baking sheet for 2 minutes, then slice each log into ½-inch pieces. Place cut-side down on the baking sheet. Put back in the oven for 3 minutes, then flip the biscotti to the other side and bake for another 3 minutes. Transfer biscotti to a cooling rack. Serve with hot tea. Store leftovers in an airtight container for up to a week.
Per serving: 122 calories, 6 grams fat (4 grams saturated fat), 27 milligrams cholesterol, 89 milligrams sodium, 15 grams total carbohydrates, 0.5 gram fiber, 2 grams protein.
