Chocolate Biscotti

I have been asked to make assorted desserts for a spaghetti dinner.  I like to keep with the theme I'm given, so tiramisu and canolis came to mind.  How cliche right?  Then, I found some biscotti recipes.  All kinds of biscotti.  I had never made it before, so I decided to do some test runs before the big day.

I chose to start my testing with chocolate with chocolate chips.  No brainer, right?  I was craving chocolate anyway (like that's something new).  It did not let me down!  Great chocolate flavor.

The only issue I ran into was that I made my dough "loaves" too big.  I ended up having to cut the loaves in half length-wise and then slice them.  Minor problem...crisis averted.  

Bonus:  This makes a LOT of biscotti.  I had to bring something to an event at the school the day after I made this.  I still had a whole container of this biscotti left, so in to the school it went.  I worried that people would think it was stale brownies.  To my surprise and utter delight, I went back to find an empty bowl and a "That was some pretty awesome biscotti."  

• Here we go with the recipe:
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• 6 tablespoons butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 cup cocoa 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips.  
• 
  
• You will need to mix your dry ingredients separately from your butter, sugar, etc.
• 
  
• **  Cream butter and sugar.  Add eggs one at a time.  Add in vanilla.  
• **  In your separate bowl, combine flour, cocoa, baking soda and salt.  Now, add flour mixture to your creamed butter/sugar mixture slowly, making sure all dry ingredients are incorporated before adding more. 
• **  Stir in chocolate chips.  
• **  Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper). 
• **  Bake in a preheated 350 degree oven for 30 minutes.
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• **  Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. 
• **  Bake again for 8 minutes.  Then, turn cookies over and bake for an additional 5 minutes.
• **  Cool completely and store in an airtight container.