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1
Preheat oven to 350 degrees.
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2
Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner.
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3
Sift together the flour, cocoa, salt and baking soda; set aside.
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4
Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed.
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5
Add vanilla extract and espresso.
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6
Mix for 10 seconds.
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7
Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition.
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8
Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes.
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9
Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
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10
Transfer dough to a work surface and divide in two, shaping into balls.
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11
Form each ball into a log 1 1/2 to 2 inches wide.
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12
Transfer logs to prepared baking sheet and flatten slightly.
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13
Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar.
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14
Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes.
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15
Remove from oven and let cool completely, about 1 1/2 hours.
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16
Preheat oven to 325 degrees.
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17
Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices.
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18
Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner.
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19
Bake until firm, crisp and slightly dry, about 15 minutes.
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20
Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
