Espresso Chocolate Chip Biscotti

In a large bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

In a separate medium bowl, whisk together 2 large eggs, 2 tablespoons of cooled strong brewed espresso, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in 1 cup of dark chocolate chips until evenly distributed.

Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log, approximately 10 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment paper.

Bake at 350°F (175°C) for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes.

Reduce the oven temperature to 300°F (150°C). Carefully transfer the logs to a cutting board and slice them diagonally into 1/2-inch thick pieces using a serrated knife.

Arrange the sliced biscotti cut-side down on the baking sheet. Bake for another 20 minutes, flipping halfway through, until the biscotti are dry and crisp.

Remove from the oven and let cool completely on a wire rack before serving.