Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the egg and vanilla extract and beat until combined.
In a separate bowl, whisk together the cocoa powder, flour, and baking powder. Cut open the chai tea bags and whisk the contents into the flour mixture.
Add the flour mixture to the bowl of the stand mixer and combine on medium speed until a dough forms.
Use a spatula to fold in the chocolate chunks and ½ cup Go Raw Sprouted Mixed Seeds.
Scoop out the dough onto a baking sheet lined with parchment paper. Form the dough into an 8 inch long log. Press the log down until it is 2 inches thick. Top with additional Go Raw Seeds and press into dough to make them stick.
Bake for 30 minutes. Remove from the oven and let rest on the baking sheet for 15 minutes.
Cut the log vertically on a diagonal into 12 pieces of biscotti. Place the biscotti cut side up on a separate baking sheet lined with parchment paper.
Bake for an additional 15 minutes until dried out. Let cool for at least 15 minutes before serving.