Preheat oven to 350 degrees. Line a large rimmed cookie sheet with parchment paper or a Silpat. In a medium mixing bowl, whisk flour, cocoa powder, baking soda, and salt. In a large mixing bowl, using a hand held mixer or a stand mixer, cream butter and sugar until light and fluffy. Add in eggs and extracts. Beat until well combined. Scrape down sides in between if needed. Pour the flour mixture into the butter mixture. Stir to form a stiff dough. Stir in chocolate chips. Take dough and place on prepared cookie sheet. Form two logs almost the length of the cookie sheet, about 2 1/2" wide and a little flattened. (See in photo above)Bake for about 25 minutes. The dough should be a little firm. Cool for 5 to 7 minutes on cookie sheet. Now, reduce oven temperature to 285 degrees. Either on the cookie sheet or, lift each log and place on a large cutting board, cut biscotti diagonally into 1" thick slices. Place cut side down on either an oven safe wire rack that sits on top of the cookie sheet or just put back onto the lined cookie sheet. Bake until slightly crisp but still a little soft in the center, about  6 to 8 minutes. Take cookie sheet out of the oven, let cool for about 10 minutes in the pan that's resting on a cooling rack. Plate up and enjoy!