1 cup unsalted butter, melted
1/2 cup cocoa
1 1/2 cups sugar
1 tablespoon pure vanilla extract
4 cups all-purpose flour, or more
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 16 oz bag of semi-sweet chocolate chips
1 cup, pecan nuts (unsalted),chopped
Preheat oven to 350 F. Line a very large baking sheet with parchment paper.
In a large mixer bowl, fitted with a paddle attachment, blend the butter and cocoa. Then add in the sugar, eggs, vanilla and blend well. Fold in the flour, baking powder, baking soda, salt and then chocolate and nuts to make a very thick batter. Add more flour as required to achieve this. scoop onto prepared pan, using wet hands to form two long logs the length of your cookie sheet.
Bake until set, 45 – 55 minutes. Remove from oven . Preheat oven to 325 F. Cut biscotti into diagonal slices about 1/2 inch thick. Bake again to dry, 10 – 20 minutes (depending on how crisp you like your cookies)
Makes about 2 dozen, depending on size