Chocolate Biscotti

I have always seen and heard of biscotti before on cooking shows and in food magazines, but never have I made it or actually ever even tried it.  I never really knew exactly what it was.  So, I decided to find out what all the hype was really about.  Then I realized from reading up about it in one of my cook books, that all it really is is a twice baked cookie.  And truth be told, I have never met a cookie that I did not like.  So, I decided to give it a whirl.  And boy oh boy am I, and everybody else here at home, so glad that I did.  They are utterly delicious with a nice hot cup of fresh coffee or even with a glass of icy cold milk.  I will take two cookie's please, served up either way. 

1/2 cup of real un-salted butter
1 tsp. of real vanilla extract
2/3 cup of sugar
1/4 cup of unsweetened cocoa powder
2 tsp. of baking powder
dash of salt
2 eggs (that have sat at room temperature x 20 minutes or so)
1 3/4 cups of all-purpose flour
3/4 cup of semi-sweet chocolate chips

-Preheat your oven to 375*.  Grease a large cookie sheet (I use a baking stone); set aside.  Beat together the butter, vanilla extract and the sugar until fluffy.  Beat in the cocoa powder (carefully or else you'll be wearing it!), baking powder and the salt well.  Beat in the eggs, one at a time, until just blended.  Beat in the flour in small increments (about a 1/2 cup at a time), making sure to thoroughly combine them before each next addition.  Using a sturdy wooden spoon, stir in the chocolate chips.  Divide the cookie dough into two equal parts and place onto your large greased cookie sheet.  Create 2 'logs' of dough each one about 10" long and have them run lengthwise on the cookie sheet.   Using the flattened palm of your hand, press them down so that they are about 2" wide (making sure there is about 3" or so at least between the 2 logs).  Bake at 375* for 20 minutes or until an inserted wooden toothpick comes out clean.  Remove from oven and allow them to cool on the cookie sheet for 1 hour.  Preheat your oven to 325*.  Then place the logs onto a cutting board and using a bread knife (or any long serrated knife) and slice them horizontally with a slight horizontal angle to them (about 1/2" thick).  Lay them out cut-side down, without touching each other right back on your cookie sheet.  Bake them off for the second time for at 325* for 7-8 minutes, flip them very carefully with your finger tips and finish baking for 7-8 minutes more.  Place them on a wire rack to cool completely (so that the heat from them does not become trapped underneath them like on a wax paper-lined counter top, causing them to soften).  Serve with coffee or milk.  Makes 20-24 cookies.  Enjoy!