2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/8 cup sugar
3/8 cup light brown sugar
1 teaspoon vanilla
1/2 cup walnuts, chopped
2/3 cup semisweet chocolate chips
Preheat oven to 300 degrees F. Line a large heavy baking sheet with parchment paper. In a small bowl, whisk flour, baking soda, and salt to combine. Set aside. In a medium mixing bowl, beat the eggs with both sugars and vanilla until combined. Beat in flour just until combined. Stir in nuts and chocolate chips. Mixture will thick and sticky. Scoop batter onto baking sheet in 3 equal portions, at least 2-1/2 inches apart. Shape into rope shaped loaves. Bake for 35 minutes. Remove from oven (keeping oven on) and cool loaves for 10 minutes. Transfer loaves to a cutting board. Use a sharp serrated knife to slice the loaves on the diagonal into 1/2 inch slices. Arrange the cookies on baking sheet(s) Bake until the cookies are crisp and dry (20-25 minutes), turning cookies over halfway through. Cool biscotti completely before stacking or storing. The biscotti become more tender after 2-3 days in an airtight container. They keep for several weeks in a an airtight container at room temperature.