Directions

1. In a large bowl, combine the flour, cinnamon, baking powder, and salt; stir with a whisk to blend. In a stand mixer fitted with a paddle attachment, cream the butter on medium speed until light and fluffy, about 1 minute. Gradually add the sugar and continue mixing for 2 to 3 minutes. Scrape down the sides of the mixer and the paddle, then add the eggs and vanilla and mix until blended, about 1 more minute. With the mixer on low speed, gradually add the flour mixture 1⁄4 cup (30 g) at a time until just incorporated. Fold in the chocolate chips using a rubber spatula.

2. On a lightly floured surface, divide the dough into three equal parts. Roll each part into a log 13 inches (33 cm) long. Wrap tightly in plastic wrap and refrigerate overnight or for up to 1 week.

3. To bake the biscotti, preheat the oven to 350°F (175°C). Line a sheet pan with two layers of parchment paper. Working with one dough log at a time (leave the others in the refrigerator), unwrap and place the log in the center of the prepared pan. Bake until the log is lightly golden and slightly soft to the touch, 20 to 21 minutes. The log will spread and flatten. Transfer the pan to a wire rack and let cool for 20 minutes.

4. Meanwhile, lower the oven temperature to 325°F (165°C).

5. Transfer the cookie log to a cutting board. Using a sharp serrated knife, gently cut the cookies diagonally into slices that are 1⁄4 inch (6 mm) thick; to slice, cut directly down without sawing.

6. Transfer the biscotti slices back on the sheet pan, cut side up and spaced slightly apart, and bake for 7 minutes. Using a small offset spatula, carefully turn the slices over and bake for an additional 7 minutes. Let the biscotti cool completely on the sheet pan set on the wire rack. The cookies will crisp as they cool.

7. To bake the remaining cookies, increase the oven temperature to 350°F (175°C) and repeat as directed, baking one log at a time. Serve now, or store in an airtight container at room temperature for up to 4 days.