Step 1

Preheat the oven temperature to 350°F. Line a cookie sheet with parchment paper.

Step 2

In the bowl of an electric mixer, using the paddle attachment, cream the butter, sugar, salt, baking powder, and vanilla extract or paste.

Step 3

Beat in the eggs. The batter may look slightly curdled.

Step 4

Mix in the flour until combined, then fold in the chocolate chips, to form a sticky dough.

Step 5

Divide dough in half. Use a rubber spatula to scrape and shape the dough into two logs ( each about 13”x 3”x3/4" thick) on the prepared baking sheet. Smooth the top of the logs with the spatula or slightly damp hands.

Step 6

If using decorating sugar, sprinkle 1 tablespoon of sugar onto each log.

Step 7

Bake for 25 minutes. Remove from the oven, and cool on the pan for about 10 minutes.

Step 8

Reduce the oven to 325°F.

Step 9

Transfer logs to a cutting board and use a serrated knife to cut the log diagonally into equal pieces, 1/2" thick. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.

Step 10

Stand the biscotti on the prepared baking sheet, with at least ½” between slices. Return the baking sheet to the oven, and bake a second time for 25-30 minutes, until the biscotti are very dry and beginning to turn golden brown around the edges.

Step 11

Remove from the oven, and transfer the biscotti cookies to a wire rack to cool completely.

Step 12

If dipping in chocolate, line a baking sheet with wax paper.

Step 13

Melt the chocolate in a small bowl in the microwave at 50% power until completely melted.

Step 14

Dip each cookie and place on the prepared baking sheet.

Step 15

Refrigerate for about 10 minutes to set the chocolate.

Step 16

Store in an airtight container at room temperature for 2-3 weeks.