Chocolate Chip Mandel Bread
I have so many wonderful childhood memories from cooking in the kitchen with my mom. And many of them involve this mandel bread.
We had so much fun measuring the ingredients together, getting messy mixing the dough by hand, (eating the dough!), and waiting impatiently for the cookies to finish baking.
One of the best things about this recipe is that you probably have all of the ingredients in your pantry already. So it’s the perfect recipe when you get the urge to bake on Sunday afternoon and don’t feel like running to the market! Just like last weekend, when I got the random urge to bake and a sudden craving for mandel bread.
If you haven’t had mandel bread before, it’s a Jewish cookie that looks similar to biscotti. The texture is a bit different though. Biscotti is a firm, crunchy cookie. Mandel bread, and this recipe in particular, is often a bit softer and more doughy.
There are tons of different recipes for mandel bread out there – some are sweet with chocolate chips like this one. I’ve made mandel bread with butterscotch and peanut butter chips, too. I also love my Grandma’s mandel bread that she makes with almonds and slices really thin. Her mandel bread is a bit crunchier and more like biscotti cookies.
I love eating mandel bread for dessert, but it’s also really wonderful with a hot cup of coffee in the morning! This was my first time making gluten-free mandel bread, and these puppies turned out fabulously, if I do say so myself! I lessened the baking time slightly so that they didn’t get overdone and crumbly.
I typically use full-sized chocolate chips, but I only had the minis in my pantry, and these worked great, too. But I would recommend the regular-sized chips if you have them.
This makes a really large batch of cookies! So I’d suggest making and sharing them with friends or family. Or, you can do what we did, and just keep them all to yourself and continue to snack on them every day for a week! Yes we did!
Be sure to store these in a plastic container fitted with a tight lid for the longest shelf life. These cookies are best within the first five days or less.I hope you enjoy this mandel bread as much as we do in my family, and that you create many beautiful memories baking these with your loved ones.
Hugs, kisses + yummy dishes… xoxo
Chocolate Chip Mandel Bread
- Total Time: 35 minutes
- YIELDS A ton of cookies!!
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Mix all ingredients except the chocolate chips together in a large bowl.
- Fold in the chocolate chips and use your hands if necessary to fully mix the dough.
- Form into 4 long logs on the lined baking sheets.
- Dust the tops with flour.
- Bake for about 22 minutes or until just cooked through. They should still be a little soft in the middle and barely golden. (Be careful not to over-bake or these will be dry and crumbly. And nobody likes a dry, crumbly cookie!)
- Let cool and slice diagonally.