Preheat oven to 375 degrees.

In your mixing bowl, combine brown sugar and butter and mix until creamy.

add in eggs and vanilla and mix until smooth.

Adding flour, baking powder <g class="gr_ gr_148 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="148" data-gr-id="148">and</g> salt <g class="gr_ gr_148 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="148" data-gr-id="148">and</g> mix until blended, stir in chocolate chips.

Portion dough into two halves. On a piece of parchment paper, countertop or marble pastry board, shape each half into a fat log about 8 inches long. Flatten the "log" to about 1/2 inch high evenly trying to make the width equal the full length. Place on parchment paper lined baking sheet (often I do this right on the parchment paper-lined sheet...that way no need to transfer dough).

Repeat with the second piece of dough.

Allow at least 2 inches between dough pieces (or bake on 2 separate baking sheets).

Bake for 25 minutes.

Remove from oven, allow to cool for 3 minutes.

Carefully slice into biscotti pieces 3/4 inch to an inch wide, wiping knife carefully with a paper towel between each cut to remove excess melted chocolate.

Place biscotti one-side down and return to oven for 10 minutes.

Remove from oven and flip. Bake another 10 minutes.

Transfer to cooling rack. Once completely cool, store in a cookie jar or airtight container.

If you wish to drizzle one side of the Chocolate Chip Cookie Biscotti with chocolate, melt 1/2 cup chocolate, transfer to a plastic baggie and snip the smaller bit of one corner off so you can get a super skinny drizzle. Allow chocolate to firm up by placing them in a cool place (garage/fridge), then place in a cookie jar or airtight container.