Extra Chocolate, Please!

Who can go wrong with three kinds of chocolate in a crisp, dunkable form? No one, that's who.

Triple Chocolate Biscotti
from The Ultimate Cookie Book by Better Homes and Gardens

1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
2 eggs
1 3/4 cup all-purpose flour
3/4 cup white baking pieces
1/2 cup semisweet chocolate pieces

1. Preheat oven to 375 degrees. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, cocoa, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the white baking pieces, and semisweet chocolate pieces.
2. Divide dough in half. Shape each half of dough into a 9-inch-long loaf. Place loaves on the prepared cookie sheet; flatten each loaf until about 2 inches wide.
3. Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool completely on cookie sheet on a wire rack. Reduce oven temperature to 325 degrees.
4. Transfer loaves to a cutting board. Using a serrated knife, cut loaves diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake for 8 minutes. Turn slices over and bake for 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely.

Makes 25-30 cookies (although the original recipe touts 36).Sadly enough, this is the only picture I have of this recipe. I could make all sorts of excuses about how I was so busy while making these...blah, blah, blah. The funny thing is I had two chances to take pictures because after making Tyler one batch, I made him another not two days later. On a positive note, I made two batches of these because they were that good and that well received by all who tried them. Just to warn you: they can be a bit difficult to slice. I lost quite a bit of cookie in the slicing process. I think I may have only had 1 or 2 completely perfect slices from each batch. But you can use the extra crumbles as an incredible, chocolaty, crunchy ice cream topper, so I think that redeems them. Basically, as long as you aren't trying to sell these, they'll be super yummy and well worth the effort.