Chocolate Chocolate Peppermint Biscotti

• 1/4 cup butter
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract (or 10 drops peppermint oil )
• 1 teaspoon espresso coffee (or 1 tsp soluble coffee dissolved in 1 tsp warm water )
• 1/4 cup unsweetened cocoa powder
• 1 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 cup semi-sweet chocolate chips
• 1/2 lb milk chocolate, melted (optional)

1. In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
2. Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
3. Add chocolate chips.
4. Stir in combined flour, salt and baking powder.
5. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
6. Flatten the log until about 2-inches thick.
7. Bake the log for 25 minutes in a 350u0b0F preheated oven.
8. Cool for 20 minutes.
9. Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
10. Bake slices in a 325u0b0F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
11. Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
12. Store in an airtight container at room temperature for up to 4 weeks.

butter, sugar, eggs, vanilla, peppermint, espresso coffee, cocoa, flour, salt, baking powder, semisweet chocolate chips, milk chocolate

Taken from www.food.com/recipe/chocolate-chocolate-peppermint-biscotti-275838 (may not work)