Chocolate Chip Mondel Bread
Treat yourself to the timeless charm of **Chocolate Chip Mondel Bread**, a crisp yet tender dessert similar to biscotti, but with a softer bite. This classic Jewish baked good combines the rich sweetness of semi-sweet chocolate chips with the warm, nutty crunch of optional walnuts for a perfectly balanced treat. Made with pantry staples like all-purpose flour, sugar, and eggs, this twice-baked delight is infused with a hint of vanilla and shaped into delightful golden-brown slices. Perfect for dipping in coffee or tea, this easy-to-make recipe comes together in under an hour and yields 24 irresistible servings that can be stored for up to a week. Whether for holidays, casual snacking, or gifting, this indulgent recipe is a delicious addition to your dessert repertoire.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Walnuts (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until fully incorporated.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a dough forms. Fold in the chocolate chips and walnuts (if using).
Divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet.
Bake in the preheated oven for 25 minutes or until the logs are lightly golden and firm to the touch.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Once slightly cooled, use a serrated knife to slice the logs crosswise into 1/2-inch thick slices.
Arrange the slices cut side down back onto the baking sheet. Bake for an additional 10-15 minutes, flipping the slices halfway through, until the edges are golden and crisp.
Let the mondel bread cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.3 g | 331% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 602.3 g | 219% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 293.5 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 192 mg | 15% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
