Family Style Food

0 Preheat to 350 degree and arrange baking racks to the middle of the oven. Line a large rimmed baking sheet with parchment paper.
2 Whisk together flour, cocoa, baking soda and salt in a bowl.
3 Beat the butter in an electric mixer fitted with the paddle attachment on medium speed until fluffy, about 2 minutes. Add the sugar and mix at high speed until combined, about 1 minute. Scrape down the bowl if needed, then beat in the eggs one at a time, followed by the vanilla extract.
10 Lower the mixer speed and add the flour mixture in two additions. Mix until the dough comes together in a ball with no flour streaks, about 1 minute. Use the stir setting on the mixer to add in ¾ cup of the chocolate chunks.
4 Divide the dough in half. Shape each half on a board into a firm log about 12 inches long and 2 inches wide — dampen your hands if the dough feels sticky. Arrange the logs on the baking sheet about 3 inches apart.
5 Bake 30-40 minutes, until the logs are firm to the touch and there are a few cracks on the surface. Cool on a rack 10 minutes. Don't overcool, or the cookies will crumble when you slice them.
6 While the cookies are still warm, slice each log into ¾-inch wide slices using a sharp chef's knife, slicing confidently with downward strokes on a slight diagonal. Arrange them standing up on the baking sheet, leaving a little space in between each slice.
7 Lower oven to 300 degrees. Bake 10 minutes, until the texture of the crumb seems dry.
8 Transfer the biscotti to a rack to cool. Enjoy them as is, or make the chocolate glaze: Melt the remaining chocolate in a heatproof bowl set over simmering water, or in 30-second increments on high in a microwave, stirring each time.
9 Drizzle the melted chocolate over the cooled biscotti. Let the chocolate set before serving.