Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a medium bowl, sift the flour and cocoa powder. Whisk together, then add the baking soda and salt, and whisk to combine.
In the bowl of a stand mixer, cream together the butter and sugar, making sure to scrape down the sides as necessary. Add the eggs, one at a time, and mix until well combined. Add the vanilla and mix. Put the mixer on low and add the dry ingredients, and once fully combined, add the chocolate chips. Stop mixing as soon as the mix is combined.
Lightly dust your counter top with flour. Scrape out the dough onto the counter, and then dust the top with flour. Shape the dough into a ball, then cut in half. Shape the two halves into 2 short logs, and place on the parchment lined baking sheet. Once on the sheet, work the logs into longer shapes (you do it here because they'd be too difficult to transfer to the baking sheet otherwise), ~3/4" tall and 2" wide. Leave some space between them, to allow for spreading.
Bake the dough for ~35 minutes. They should be firm. Let them cool on the baking sheet for ~5 minutes, JUST until cool enough to touch, then slice them into 3/4 inch pieces with a sharp knife. Turn them all on their sides so the newly-cut sides are face up (and down), and put back in the oven for 10 more minutes. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Optionally, melt the white chocolate and drizzle over the biscotti with a spoon once they're cool.
Enjoy!
