Double Chocolate Biscotti

Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit. Ensure that your baking sheets are well-coated with a non-stick substance to prevent the cookies from sticking.

In a massive mixing bowl, combine sugar, margarine, and olive oil using an electric mixer until you achieve a smooth consistency. Add the vanilla extract and egg substitute, stirring well to incorporate. In a separate bowl, whisk together flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the creamed mixture, stirring until everything is fully incorporated. Fold in the chocolate pieces and refrigerate the dough for 10 minutes to allow it to firm up.

Divide the chilled dough into two equal portions. Roll each portion into a cylindrical shape, approximately 9 inches in length. Place the logs on the prepared baking sheets about 4 inches apart to allow for even cooking.

Bake the logs in the preheated oven for 20-25 minutes, or until they are firm to the touch. Remove them from the oven and let them cool on the baking sheets for 15 minutes before transferring them to wire racks to continue cooling.

Once the cookie loaves have cooled, move them to a flat surface. Using a sharp knife with a sawing motion, slice each loaf into 3/4 inch thick slices. Place the slices cut side down on a baking sheet and bake for an additional 8-10 minutes, or until they are dry and lightly toasted. Allow them to cool completely before storing them in an airtight container.