Absolute Chocolate Biscotti

1. Line two baking sheets with silicone mats or parchment paper; set aside.
2. Chop the white and bittersweet chocolates, mix them together in a bowl and set aside.
3. Cream the butter and sugar together in a large bowl until light and fluffy.
4. Stir in the eggs, one at a time, mixing until blended. Set aside.
5. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until combined.
6. Gradually add the flour mixture into the creamed mixture, stirring until just incorporated.
7. Stir the chopped chocolate into the dough by hand until evenly distributed.
8. Turn the dough onto one of the prepared baking sheets. Divide the dough in half, and roll each half into a log about 12 inches long.
9. Gently flatten the logs until they are ½-inch thick, ensuring that they are about 2 inches apart. Refrigerate the dough on the baking sheet for 30-40 minutes, or until firm.
10. Preheat the oven to 375 degrees F.
11. Remove the baking sheet from the refrigerator, and bake the biscotti for 20 minutes at 375 degrees F or until a toothpick inserted into the center of the logs comes out clean. Be careful not to over-bake, or the dough will crack. Remove the baking sheet from the oven.
12. Allow the cookie logs to cool completely on the baking sheet which you should set on a wire rack.
13. Once the cookies have completely cooled, preheat the oven to 325 degrees F.
14. Carefully transfer one cookie log at a time to a cutting board. Use a bread knife to cut the logs widthwise into ½-inch slices, on a diagonal bias.
15. Place the cookie slices, cut sides up, onto the other prepared baking sheet. Be careful not to break the cookies — they will be moist and soft.
16. Bake the cookies for 8 ½ minutes, then gently flip the cookies over and continue baking for an additional 8 ½ minutes or until the cookies are dry on both sides but not yet browned.
17. Transfer the cookies to a wire rack to cool completely.
18. Serve the biscotti with coffee, tea, or hot chocolate for dipping.

OPTIONAL: Melt additional white and bittersweet chocolate and drizzle it over the cooled cookies. Allow the drizzles to dry before serving.