> 2 cups all-purpose flour
> 1/3 cup unsweetened cocoa powder
> 1 1/2 tsp baking soda
> 1/2 tsp salt
> 1/2 cup (1 stick) butter, softened
> 1 cup sugar
> 1 tsp vanilla extract
> 2 large eggs
> 3/4 cup shelled pistachios, coarsely chopped
> 3/4 cup mini chocolate chips
Preheat oven to 350°F. Line a large baking sheet with parchment. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
Using a hand mixer or stand mixer, beat together the butter and sugar. Add the vanilla and the eggs, 1 at a time, beating until smooth. In batches, add dry ingredients on low speed until combined.
Using a spatula, fold in the pistachios and chocolate chips. With wet hands, divide dough in half, shaping each portion into a 2x14-inch flattened rectangle on prepared baking sheet, spacing at least 2 inches apart. Using wet hands again, smooth the tops of each loaf. Bake 25–30 min., until set. Transfer to a wire rack to cool 15 min.
Reduce oven to 325°F. When cool enough to handle, use a serrated knife to cut each log diagonally into ½-inch-thick slices. Return biscotti to parchment-lined baking sheet, laying them on their cut sides. Bake 25–30 min., until dry to touch. Transfer cookies to a wire rack to cool completely. Store in a sealed container at room temperature up to 10 days.