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1
Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
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2
Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl.
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3
Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it).
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4
Transfer the dough to a lightly floured surface.
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5
Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times.
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6
Shape the dough into a flat log about 16 inches long and 2 inches wide.
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7
Cut the log in half crosswise.
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8
Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
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9
Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes.
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10
Remove from the oven and cool for 10 minutes.
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11
Reduce the oven temperature to 325 degrees F.
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12
Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices.
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13
Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes.
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14
Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes.
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15
Transfer to a wire rack to cool.
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16
The centers will be slightly soft at first, but will crisp up as they cool.
