Preheat the oven to 350°F. Line a large baking sheet with parchment paper.  

In a large mixing bowl, whisk together the flour, sugars, cocoa powder, baking powder, espresso powder, and salt. Fold in ½ cup chocolate chips and ½ cup pistachios. Pour in oil, milk, and vanilla extract. Use a wooden spoon or rubber spatula to combine until fully incorporated and a soft dough forms. Once the dough starts to come together, form it into a ball. The texture should be slightly dry, but sticky enough to cohesively come together.  

Cut the dough ball in half and transfer to the prepared baking sheet. Form each half into a rectangle about 9” long, 3” wide, and ½” thick. Leave several inches between each dough half. Bake for 23-25 minutes until firm to touch. Let cool for 5 minutes. Reduce oven temp to 325°F.  

Using a sharp serrated knife, cut each rectangle crosswise into 1.5” thick slices. Place the slices upright back on to the baking sheet. Bake for another 23-25 minutes until crispy and mostly dry. Allow cooling for at least 1 hour. The more they cool the drier and crispier the texture will be.  

Set a wire cooling rack on top of a large baking sheet. Melt remaining ⅓ cup chocolate chips. Once biscotti's are dry, drizzle over melted chocolate and sprinkle remaining ⅓ cup pistachios over top. Let chocolate set and enjoy!