Preheat an oven to 350°F.

Prepare a baking sheet by covering with parchment paper, a silicone baking sheet, or spraying with baking spray

Combine the butter and sugar in a bowl and mix until light and fluffy.

Add the eggs, one a time, mixing to combine well after adding each one.

Add the almond extract, if using, and the vanilla, mix well.

Combine the flour and baking powder in a small bowl and add to the batter.

Mix just until incorporated.

Add the chocolate chips and mix until evenly distributed.

Place the cookie dough into a rough log shape on the prepared baking sheet and form into 2 logs about 9-inches long by 2-inches wide.

Place the dough log into the preheated oven and bake for 20 to 25 minutes or until the edges of the log start to brown.

Remove from the oven and allow to cool for 5-minutes.

Reduce the oven temperature to 325°F.

Using a bread knife, or another serrated knife, cut the cookie log into 1-inch-thick slices.

Place each slice back on the cookie sheet, cut side down.

Bake the biscotti slices for an additional 25 to 30 minutes.

Remove from the oven and allow to cool completely before storing. Cookies can be stored in an airtight container for up to 2 weeks.