Preheat your oven to 375 degrees. Prepare your cookie sheets by greasing them or line them with parchment paper. In a large mixing bowl, combine the butter and sugar and beat with an electric mixer until light and fluffy. Gradually add in the cocoa and baking powder. Add the eggs one at a time. Sift the flour in next, work until you have a ball of dough. Finally mix in the chocolate chips. Divide the ball into two pieces.
Form each piece into a roll (a long tube) as long as your cookie sheet. Place the roll onto the prepared cookie sheet and apply a little bit a pressure until it is about 1/2 an inch thick.
Pop these in the oven for about 25 to 30 minutes, or until golden brown. When the color seems right, remove from the baking sheet to cool on a wire rack. When the biscotti are cool enough to handle, slice 'em up! Using a long-bladed knife, slice the cookies into 1/2 inch slices.
Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Remove from heat, and now you've got a chocolate-y and delicious alternative to the traditional biscotti, which are sure to be a big a hit!
One last note: to really kick up the yum-factor on either of these Italian biscotti recipes, try dipping one side of each cookie in melted milk or dark chocolate, and then heck - dip 'em again in some chopped up almonds or hazelnuts. Now doesn't that just sound like a tiny piece of heaven?Servings: 3 dozen cookies