Preheat your oven to 325°F (165°C).

Grease a large baking sheet.

In a small bowl, lightly beat the eggs with the vanilla extract and set aside.

In a large bowl, whisk together the flour, baking powder, salt, sugar, and cocoa powder until thoroughly combined.

Pour the beaten egg mixture into the dry and blend to form a sticky dough. Gently stir in the semisweet chocolate chips.

Lightly flour your hands and the work surface.

Divide the dough in half and shape each portion into a 14-inch log.

Place the logs on the prepared baking sheet and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the logs cool on the baking sheet for 10 minutes.

Transfer the slightly cooled logs to a cutting board.

Using a serrated knife, cut the logs diagonally into slices about 1/2-inch thick.

Place the slices cut-side down on two ungreased baking sheets.

Bake for 15 minutes total, flipping the cookies over at the halfway point.

When you flip them, rotate the baking sheets between the oven racks to ensure even crisping.

Once baked, transfer the biscotti to a wire rack to cool completely.

To prepare the white chocolate dip, break the white chocolate into pieces. Create a double boiler by placing the chocolate and shortening in a heatproof bowl over a pot of barely simmering water. Melt over low heat, stirring regularly until smooth.

Dip or spread the melted white chocolate over one side of each cooled biscotti.

Place on wax paper to set completely.

Store the finished biscotti in an airtight container at room temperature.

Don't skip the 10-minute cooling period after the first bake; it's crucial for preventing the logs from crumbling as you slice them.

Add 1/2 cup (480 ml) of toasted almonds, pistachios, or hazelnuts to the dough along with the chocolate chips for extra flavor and crunch.