Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract until well blended.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be cautious not to overmix.
6. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Divide the dough in half and shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, allowing space between them.
8. Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
9. Allow the logs to cool on the baking sheet for about 10 minutes before transferring them to a cutting board.
10. Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
11. Place the biscotti slices back onto the baking sheet, cut side down.
12. Bake again for an additional 10-15 minutes, or until the biscotti are crisp and golden, flipping them halfway through for even crispness.
13. Remove from the oven and allow to cool completely on a wire rack before serving.