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1.Preheat the oven to 350 degrees.
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2.Line your baking sheet with a Silpat or parchment paper.
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3.In a large mixing bowl combine the flour, cocoa, soda and salt.
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4.Whisk to combine.
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5.In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes.
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6.Then add the eggs.
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7.Blend.
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8.And finally the extract.
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9.Add the dry ingredients to the wet and blend.
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10.This is a very firm dough.
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11.Once combined, add the chocolate chips and mix by hand or with the mixer.
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12.Separate the dough into two equal halves.
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13.Then form a long log like shape that you flatten a bit.
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14.It should measure about 12 or so inches long.
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15.I like to make these smaller biscotti because they are very decadent with the chocolate coating.
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16.Then repeat.
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17.Place both logs onto your baking sheet and bake for 34-36 minutes or until firm.
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18.Remove and let cool for 10 minutes.
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19.Then place on a cutting board and with a serrated knife, slice 1/2 thick pieces on a diagonal.
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20.Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely.
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21.Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn't burn.
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22.Add the oil and mix until creamy and smooth.
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23.Add the peppermint pieces to a bowl and set aside.
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24.Once the biscotti are done toasting.
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25.Dip one end of your cookie into the chocolate.
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26.Let the excess drip off.
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27.Then sprinkle some peppermint pieces over the melted chocolate.
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28.Place on a drying rack to set up.
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29.Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days.
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30.Enjoy!
