Decadent Chocolate Biscotti

1 stick of butter
1 c. granulated sugar
2 eggs
2 1/4 c. all purpose flour
2/3 c. cocoa powder
1 tsp baking soda
1/2 c. semi-sweet chocolate chips
optional - 1 c. walnuts or 1 c. pistacios or 1 c. dried cherries

Preheat oven to 350 degree F.  Either: lightly grease a baking sheet OR use a sheet of parchment paper on a baking sheet

Beat the sugar and butter until pale and fluffy, add eggs one at a time, mixing them in.  Sift the dry ingredients into the mixture, blending it gradually with an electric mixer or stand mixer.  Stir in the chocolate chips and any optional ingredients.

I have had success with laying a sheet of parchment paper on the counter and shaping the loaf right on it and then just sliding the sheet onto the baking tray.

Turn out batter onto a floured surface and form into a large, slightly flattened loaf.  The loaf should be approximately 16x6 inches and roughly rectangular.  The mean thickness of the loaf should be about 1 inch, with the outer edges sloping down.

Bake the loaf for 30 minutes at 350.  When done take the loaf out, reduce oven temperature to 325 degrees F., and let it cool for 10 min.  After 10 minutes of cooling, move it to a safe cutting surface and using a very sharp knife, cut the loaf into strips 1/2 inch to 3/4 inch thick.  You should be able to divide the loaf into about 20-24 slices. Place these back on the baking sheet but with a little space between them and bake for another 20 minutes until they are dry and crispy.  Once cooked, transfer to cooling rack to cool and harden.