Line a large sheet pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder and the salt. Set aside.
In a large bowl with an electric mixer, beat the butter, sugar and ground anise seed together until well combined.
Beat in the eggs one at a time until well incorporated, stopping to scrape down the sides of the bowl if needed.
Mix in the flour mixture until just combined and then stir in the chocolate chips.
Pile the dough on to a clean counter top. Shape the dough into an approximately 16 inch log. Flatted the log slightly so that it is about 3 inches across. Carefully transfer to the prepared sheet pan. See photos.
Bake for about 30 minutes or until a light golden brown. Cool directly on the pan for another 30 minutes.
Using a large serrated knife, cut 1/2 to 3/4 inch slices on a slight diagonal. Place the slices cut side down, on a baking sheet with a clean piece of parchment paper.
Bake for about 12 to 15 minutes or until the biscotti looks a pale golden color. Transfer the biscotti to a cooling rack and cool completely. Keep biscotti in a air tight container.