Chocolate Walnut Biscotti

This is the recipe I know my parents have been patiently waiting on simply because it is that awesome. My dad says it is the best cookie he's ever eaten in his life. That's no joke folks, and that's coming from the cookie monster himself (my father).

Ingredients:
2 cups unbleached flour (King Arthur preferred)
1/2 cup cocoa powder (Hershey's preferred)
1 teaspoon baking soda
1 teaspoon salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, sightly beaten
1 teaspoon orange extract
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup walnuts, chopped
1 cup semisweet chocolate chips
confectioners' sugar

Materials:
Medium/small mixing bowl
Large Mixing bowl
Cookie pan/Cookie sheet
Electric Mixer
Whisk
Long, small, saw-like knife

Preheat oven to 350 °F.
Butter and flour a large cookie pan.
In a small bowl, using a wire whisk, mix flour, cocoa powder, cinnamon, baking soda, and salt.
In a large bowl, using an electric mixer, cream butter and sugar.
Add eggs, orange extract, and vanilla.
Stir flour mixture into bowl with egg mixture into bowl with egg mixture to form a stiff dough. Add chocolate chips
Remove dough from mixer, and using a floured board gently knead walnuts (I add in the mixer not by hand) into the dough. If dough is too soft to handle, add more flour.
Cut dough into 3 parts.  Place all 3 pieces into one baking sheet.
With floured hands, form 3 long log shapes, slightly flattening each one with hands (By keeping the shapes long, cookies will cook well inside and will cut easily.)
Sprinkle tops with a generous amount of confectioners' sugar.
Bake for 25-30 minutes on middle rack of oven.
Removing baking sheet from oven and cool cookies for 5 minutes.
Remove to a cutting board and cut the loaves diagonally into 1/2 inch slices while still warm. You will need a long, small, saw-like knife.  Work quickly or the cookies will break.
Return cookies, cut side down to ungreased baking sheet and bake in 350°F oven until crisp (about 10 minutes).
Remove from oven and cool biscotti completely.
Store airtight.  Cookies will stay fresh at least 2 weeks, they also freeze well.

Yield: about 36 cookies