Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Use a large bowl and a hand mixer to whip 4 large eggs, 1 extra egg yolk, 1.25 cups of sugar, and 2 tsp of vanilla extract until pale yellow and nearly doubled in volume (about 3-5 minutes).

Sift 2 cups all-purpose flour, 1 cup Camino cocoa powder, and 1.5 tsp baking soda into the egg mixture. Fold gently with a spatula until fully combined into a thick batter.

Add 1 cup chopped, lightly toasted walnuts and 1 cup dark semi-sweet chocolate chips. Fold until evenly distributed.

Transfer batter to the parchment-lined baking sheet, forming a partially flattened log (about 12x4 inches), leaving room for expansion. Bake for 35 minutes until firm.

Remove from oven and cool for 20 minutes. Transfer the log to a cutting board and slice into 1-inch thick pieces (about 12-16 biscotti).

Place slices cut-side up on the parchment-lined sheet (or a baking rack for better airflow). Reduce oven to 275-300°F (135-150°C) and bake for 20 minutes, flipping slices halfway through if not using a rack, until crisp and snapping when broken. You can also stand them up if you've sliced your biscotti loaf thick enough.

Cool completely (30 minutes). Store in an airtight container or wrap individually for trail packing.