• 12 Tablespoons unsalted butter softened • 1 ⅓ cups granulated sugar (265g) • 3 large eggs room temperature preferred • 2 teaspoons vanilla extract • 2 ¾ cups all-purpose flour (345g) • ½ cup natural unsweetened  cocoa powder (50g) • 1 Tablespoon baking powder • ¾ teaspoon table salt • ½ cup semisweet chocolate chips (85g) • ⅔ cup mini chocolate chips (113g)

Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and  well-combined.

Add eggs, one at a time, stirring well after each addition. Then, stir in vanilla extract.

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

Gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.

Stir in chocolate chips.

Divide dough into two mounds on prepared baking sheet, spacing at least 4”/10cm apart .

Using lightly floured hands, form dough into two separate logs approximately 10-12″ long by 2-3″ wide. Be sure to space them at least 4″ apart as the biscotti will spread. 

Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool before proceeding.

Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick.

Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes. 

Flip each slice of biscotti and return to oven to bake for another 10-12 minutes.

Once it has finished baking allow it to cool completely before enjoying!