1.  Line a baking sheet or jelly roll pan with parchment paper.

2.  In a mixing bowl, combine all of the ingredients except the chocolate and mix thoroughly.

3.  Add the chocolate pieces and stir them into the dough very well.

 

 

 

4.  Place the dough into the refrigerator to cool for 30 minutes to 1 hour. Preheat the oven to 375 degrees.

5.  Remove the now cool dough from the refrigerator. Wet your hands with cool water and then scoop out 1/2 of the dough from the mixing bowl. With your hands, form the dough into a log, about 2 inches wide and 12 - 14 inches long. Place the log on the parchment lined baking sheet. Repeat this process for the other half of the dough and place it on the baking sheet with the other log. Leave at least 2 inches between the rolls of dough to allow for spread while baking.

6.  Place the baking sheet on the center rack in the oven and bake for 25 - 30 minutes or until the dough turns a light golden brown.

7.  Remove the baking sheet from the oven and allow the cakes to cool, about 20 minutes.

8.  Lower the oven temperature to 325 degrees.

9.  When the cakes are cool enough to handle, using a sharp, serrated knife, slice each cake at a diagonal angle into 1/2 inch slices. Place the slices onto a baking sheet lined with clean parchment paper. If you cannot fit all of the biscotti on to one baking sheet you will need a second baking sheet lined with parchment paper or you will need to bake the cookies in batches.

10.  Place the baking sheet on the center rack in the oven and bake for 10 minutes. After 10 minutes, remove the tray from the oven, flip all of the cookies over to their second side and return the pan to the oven to bake an additional 10 minutes.

11.  When the cookies have finished baking, remove them from the oven and let them cool 30 minutes to 1 hour before serving.

Notes

Semi-sweet or dark chocolate work best in this recipe.