Triple-chocolate Biscotti

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl.

Cream together room temperature unsalted butter and eggs until light and fluffy, about 2-3 minutes. Stir in vanilla extract.

Fold the dry ingredients into the wet mixture until just combined. Fold in semi-sweet chocolate chips and white chocolate chips until evenly distributed.

Divide dough in half and shape each portion into a 12-inch long log on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 25-30 minutes until the logs are golden and spring back when lightly touched.

Remove from oven and let cool for 10 minutes. Using a serrated knife, slice each log diagonally into ¾-inch thick pieces.

Arrange biscotti cut-side down on the baking sheet.

Bake for 10-12 minutes until the cut sides are dry and lightly toasted. Flip biscotti and bake for another 8-10 minutes until the other side is dry.

Remove from oven and transfer biscotti to a wire rack to cool completely before serving.