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(2 cookies and 2 1/2 tablespoons sauce each)
Preheat oven to 350°F. For the Biscotti, mix flour, sugar, dry milk, baking powder and salt in large bowl with electric mixer on low speed until well blended. Mix eggs and vanilla in medium bowl until well blended. Gradually add to flour mixture, beating on low speed until well mixed. Stir in chocolate chips.
Divide dough in half. Shape each half into a 12-inch long log. Transfer logs to parchment paper-lined baking sheet. Flatten logs to 1-inch thickness.
Bake 20 to 25 minutes or until slightly risen and firm to touch. Cool logs on wire rack 10 minutes or until cool enough to handle. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices, cut sides down, in single layer on parchment paper-lined baking sheets.
Bake 10 to 15 minutes or until crisp and golden, turning biscotti over halfway through cook time. Remove biscotti to wire racks; cool completely.
For the Dipping Sauce, place all ingredients in medium saucepan on medium heat. Simmer 5 minutes or until heated through, stirring constantly. Serve with biscotti.