Cookie Dough Chocolate Biscotti

Step 1: In a medium bowl whisk the eggs with the cola, sugar and melted butter until thoroughly combined; mix in the cookie mix from the pouch and the flour, then using an electric mixer on low speed or a wooden spoon mix until thoroughly combined (the dough will be thick and sticky).

Step 2: Divide the dough equally into two lightly oiled bowls and refrigerate for 2 hours or until easy to handle (trust me it’s easier to divide the dough in half before chilling!) then refrigerate for 2 hours or more.

Step 3: Preheat oven to 350 degrees F, then generously spray a 10 x 15-inch baking sheet with cooking spray.

Step 4: Place each half on the cookie sheet, then shape each half of dough into a 12 x 2-inch log (if you find that the logs are sticky to shape then brush with oil — make sure that you space the logs at least 3-inches, they really spread out while baking)then using you hands pat the logs down slightly.

Step 5: Bake 25 minutes or until edges are golden brown.

Step 6: Cool 20 minutes or a little more .

Step 7: Carefully lift and transfer the cookie cookie logs to cutting board, then using a serrated knife carefully cut each log crosswise on a slight diagonal into 3/4-inch slices.

Step 8: Place slices cut side down on cookie sheet, then return the cookies to oven and bake 20 minutes gently turning cookies over once during baking or until dry and fairly crispy).

Step 9: Cool 10 minutes; remove from cookie sheet to cooling rack and cool completely (store loosely covered at room temperature).