Preheat oven to 350 degrees
In a mixing bowl beat butter, sugars, vanilla extract, salt, espresso powder, and baking powder until smooth.
1/2 cup Unsalted butter - softened, 1/3 cup Dark brown sugar, 1/3 cup Granulated sugar, 1 1/2 teaspoons Vanilla extract, 1/4 teaspoon Salt, 1 tablespoon Instant espresso powder, 1 1/2 teaspoons Baking powder
Beat in the eggs one at a time, scraping down the sides.
2 large Eggs
On low speed add in flour. The dough will be sticky.
2 cups All-purpose flour
Using damp fingertips, shape a log (or 2) on a prepared pan. About 10-11″ long and 2″ wide.
Bake for 25 minutes at 350 degrees.
Reduce oven temperature to 325.
Remove from the oven and let cool enough to be handled about 10-15 minutes.Carefully transfer to a cutting board.With a serrated knife, carefully slice the logs into 3/4 inch thick slices and arrange on the baking sheet cut side down.
Return the sliced biscotti back into the oven and cook for another 25 minutes until crispy.
Let them cool before dipping.
Melt chocolate chips according to the package instructions.
10 oz Dark chocolate chips
Add instant espresso powder and mix well.
3 1/2 tablespoons Instant espresso powder
Dip however, you like.*