Double Chocolate Biscotti Recipe

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips.

Divide the dough in half and shape each half into a 12-inch long log. Place the logs onto the prepared baking sheet, leaving space in between.

Bake for 25-30 minutes, or until the logs are firm to the touch.

Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Carefully transfer the logs to a cutting board and cut them into 1-inch thick slices.

Place the slices back onto the baking sheet and bake for an additional 10 minutes, flipping halfway through.

Remove from the oven and allow the biscotti to cool completely before serving.