2-1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3 teaspoon baking powder
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup butter, softened
3 eggs
1 cup white chocolate chips
Heat oven to 350 degrees F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cocoa, and baking powder; mix well.
In large bowl, combine sugar, brown sugar, and butter; beat well. Add flour mixture; mix well. Stir in white chocolate chops.
With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long.
Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.
Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch.
Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean.
With serrated knife, cut each rectangle into 1/2-inch slices; place, cut side up, on cookie sheet.
Bake at 350 degrees F for 6-8 min or until top surface is slightly dry.
Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry.
Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.
For more biscotti recipes, see Biscotti, Bars and Brownies (Specialty Cookbook Series).
