A delicious “dunker,” our Test Kitchen’s biscotti is chock-full of dried cherries and chocolate chips. Wrapped in colored cellophane and curly ribbons, it makes a lovely homemade holiday or hostess gift.
“I came up with this recipe myself,” writes Bethany Thayer of Troutville, Virginia. “After trying several low-fat chocolate chip cookie recipes that were puffy and cake-like, I experimented some and came up with these.” Good-for-you walnuts give them a great crunch, too.
Oregon has an abundance of nuts, and these nutty cookies are popular with the ladies at my craft club. Growing up during the Depression, my mother taught us to use what was available and said, "It doesn't have to be expensive to be good." She was right! —Selmer Looney, Eugene, Oregon
I love that the classic American cookie accidentally got its start when Ruth Wakefield used a Nestle chocolate bar as a substitute for baker's chocolate. The chocolate didn't melt, and the chocolate chip cookie was born. My version—it's big, thick and soft—is based on a recipe from a bakery in California called Hungry Bear. —Irene Yeh, Mequon, Wisconsin