Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or lightly greased foil.

In the bowl of your mixer, beat together the butter and sugar until light and fluffy, 3-4 minutes.

Add the eggs and room temperature coffee and beat for an additional 3-4 minutes.

In a separate bowl, whisk together the dry ingredients minus the chocolate chips.

Gradually add the dry ingredients to the butter/egg mixture.

Fold in the chocolate chips.

Shape dough into a 12 x 4 inch log and place on the prepared baking pan.

Bake for 30 minutes.

Remove from oven and let log cool on pan for 5 minutes, then carefully transfer to a cutting board.

Using a serrated knife, cut loaf into ¾ inch slices and place back on baking sheet, cut side down.

Bake cookies again for 7 minutes then flip cookies over and bake for an additional 5 minutes.

Cool completely.

To make the chocolate coating: Place the cream in a microwave-safe bowl, and for 1 minute.

Add the chocolate chips and let sit for 2-3 minutes.

Stir the mixture until the chocolate melts and the mixture becomes smooth. If there are chocolate pieces that haven't melted, return the bowl to the microwave for 10 second increments. Transfer chocolate to a tall cup.

Dip biscotti halfway in the chocolate, and set on a parchment-lined (or waxed paper-lined) baking sheet to set.

Sprinkle with crushed candy canes while the chocolate is still soft, if desired. Once the chocolate has set, store biscotti in an airtight container, to preserve their texture.

Stored biscotti at room temperature for up to one week or wrap airtight and freeze.