Mocha Chip Biscotti

Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of crunchy hazelnuts. Have your coffee and eat it too!

2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled), plus more for your hands
1 Tablespoon (5g) unsweetened natural or dutch processed cocoa powder
1 cup (200g) packed light or dark brown sugar (I prefer light)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
3 large eggs
2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water*
1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
1 cup (180g) mini chocolate chips*
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Preheat oven to 350°F (177°C) degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or silicone spatula until everything is just barely moistened. Fold in the chocolate chips.
Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1 more Tablespoon of flour into the dough. With floured hands, divide the