Preheat your oven to 350°F and line two baking sheets with parchment paper.
Cream together the softened butter and granulated sugar in the bowl of a stand mixer using the paddle attachment.
Next, add the eggs and vanilla. Mix until well combined -- making sure to scrape down the sides of the bowl as necessary.
Next, add the flour, almond flour, and baking powder. Mix just until combined.
Divide the batter in half and place each half on a parchment lined baking sheet. Wet your hands and pat the dough into a loaf about 10” long, 2.5” wide, and ½” thick.
Bake the biscotti for 18-20 minutes or until the edges become golden brown.
Allow the biscotti to cool and then slice them ½” thick (I like to slice them on an angle but that’s up to you).
Place the biscotti cut side up on the baking sheet and bake for another 15-17 minutes, or until the biscotti are dried and crisp.
Add the chocolate chips to a small microwave safe bowl and microwave until melted -- about 2 minutes, stirring every 30 seconds. Dip or drizzle the chocolate over the biscotti and place them back on the baking sheet.
Transfer the biscotti to the fridge and allow the chocolate to set -- about 30 minutes.
Once the chocolate has hardened, transfer the biscotti to an airtight container. Store at room temperature for up to two weeks.