I sat outside this morning drinking my cup of formosa oolong and contemplating what delicious food I should make today. As I stared into my cup of tea it dawned on me. A twice baked cookie would compliment my tea quite nicely. But it couldn’t just be any biscotti, it had to include summer fruit and, of course, chocolate.
In a medium saucepan, slowly bring strawberries and 2 tbs sugar to a boil. Set aside to cool.
Whisk together flour, salt and baking soda.
With a mixer in a separate bowl, cream together the butter and sugar. Add in the eggs and mix until well incorporated. Gently fold in cooled strawberries.
Stir in the flour to form a stiff dough. If the dough is too wet, add more flour. Fold in chocolate chips.
With a paper towel, smear 1 tbs of butter all over a large baking sheet. Sprinkle with flour and tap the sides of the pan to spread the flour evenly. With floured hands, form the dough into two 12 x 2 inch logs on the baking sheet.
Bake at 350 for 30 minutes or until tops are slightly firm to the touch. Let the logs cool for 5 minutes before cutting them on the diagonal, about 3/4 inch thick.
Place back on the baking sheet cut side down for about 10-15 minutes, or until lightly crisp.
Let cool completely on a drying rack. Store in an air tight container.
Make yourself a cup of tea (or coffee), grab a cookie, and relax.