Lemon Ginger Biscotti with Chocolate Chunks

I've had a lot of great recipes floating around in my head and a lot of great ingredients floating around on my counter but not a whole lot of time floating around my schedule so I promise I'm usually more dedicated, there are a lot of great recipes to come I promise. Also I don't have regular Internet access so that doesn't help, yes I'm making excuses that's what I do when I feel bad about being lazy.
The boyfriend and I got a new French press and so I just had to bake something delicious to pair it with, these kind of just came together, enjoy!

Lemon Ginger Biscotti with Chocolate Chunks
 2 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 1/2 tbsp ginger
1 tsp vanilla extract
1 tsp lemon extract
Ener-GEgg replacer (prepared as follows)
3-4 ounces semi-sweet bakers chocolate
Preheat oven to 375 and line a cookie sheet with a silipat or parchment paper. In a stand mixer with the paddle attachment combine the dry ingredients. Prepare the energy egg replacer with 6 tablespoons water and 3 teaspoons of the powder. I'm not usually a fan of Ener-G but it suits a biscotti recipe because you need a dry dough feel free to use a different substitute. Add the extracts to the egg mixture and while the mixer is running on low poor the wet ingredients into the dry in one steady stream. Coarsely chop your chocolate (I beat mine with a rolling pin) 3 oz. was more than enough for my taste but you can use more or less if you please. Turn off your mixer and add the chocolate, wet your hands and then fold the chocolate into the dough by hand, keep your hands wet to prevent them from sticking. Don't overly work your dough, you want a dry dough, but once you have it cohesive enough to hold a shape break into three equal size pieces. Form each piece into a log and place onto your cookie sheet, traditionally biscotti is baked in separate batches and I'm assuming this is to assure that each piece receives your undivided attention, but I smooshed mine all onto one cookie sheet and baked them at the same time and they were fine (probably because I put so much love into my baking <3).  Bake your logs for 30 minutes, they aren't going to burn so don't be a paranoid creep like me and open your oven every few minutes to check on them, which is a terrible thing to do to any baked good. After 30 minutes pull them out of the oven and transfer them to a wire wrack to cool for 10 minutes. I skipped the cooling step because I'm terribly impatient, I don't recomend this first of all you will burn your hands and secondly you might smoosh your biscotti. Once they are cooled use a very sharp knife to slice your logs, they are going to already be hard, but try not to "saw" at them one fast slice keeps them from crumbling apart, arrange the slices back onto your silipat and bake for another 10 minutes on each side and you have biscotti!