Sea Salt Black Cocoa Biscotti
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This Sea Salt Black Cocoa Biscotti is for the chocolate lovers! It's rich and dark chocolate flavor is perfect for dipping into a cup of coffee or big glass of milk! I add a flaky sea salt on top of this simple chocolate biscotti for a sweet and salty treat you are sure to love!
If you love biscotti, be sure to check out some of my other favorite biscotti flavors like my Chocolate Malt Biscotti, Eggless Coconut Chocolate Chip Biscotti, or my Rosemary Lemon Ginger Biscotti.
This Black Cocoa Biscotti is rich, crispy, and loaded with mini chocolate chips for the ultimate chocolate experience. It’s the perfect companion for a big glass of milk or creamy cup of coffee.
What is black cocoa powder?
Black cocoa powder is a cocoa powder that has been heavily alkalized. This means that it’s been more stripped of acidity that is naturally occurring in cocoa. Removing acidity from cocoa powder creates a sweeter cocoa, and the more acidity that is removed, the darker the cocoa becomes.
If you want to learn more about black cocoa powder, check out my article Black Cocoa Powder and How to Use It.
Why You'll Love This Recipe
- Sweet + Salty + Chocolate: This simple chocolate biscotti hits all the notes – sweet, check, chocolatey, check, a bit of sea salt, check! Sweet and salty chocolate desserts are the best! And this Sea Salt Black Cocoa Biscotti is up there with my favorite biscotti recipes!
- Mini Chocolate Chips: If you haven't ever made biscotti with mini chocolate chips, then you are in for a treat! I use black cocoa powder in this biscotti with mini chocolate chips for a simple chocolate biscotti recipe that's full of chocolate!
- Chocolate In Every Bite: When making biscotti with mini chocolate chips, you truly get chocolate in every single bite, which is key! They meld into the biscotti and make for a super chocolatey explosion each time you take a bite!
- Crispy: Biscotti is one of my favorite things to bake because not only is it so easy, but it stays fresh up at high altitude which is a huge plus! So I can leave it out on the counter for days while I snack on it. This simple chocolate biscotti is crispy and chocolatey, making it perfect for dipping in milk. That is just one of the reasons I love this biscotti with mini chocolate chips.
Ingredients
- Butter: I use Organic Valley Salted Butter, it’s my favorite. If you’re going to use unsalted butter, just add 1/4 teaspoon of salt to the dough.
- Cane Sugar: I use Costco Kirkland Organic Cane Sugar, which is a great option if you like to buy in bulk!
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar recipe, but store bought also works.
- Vanilla Extract: My favorite is Simply Organic Vanilla Extract.
- Eggs: I use Organic Valley Large Eggs.
- All Purpose Flour: My favorite is Cairnspring Mills All Purpose Flour.
- Black Cocoa Powder: I use organic black cocoa powder in this biscotti. This gives this cookie a rich chocolate flavor and a dark black color.
- Chocolate Chips: I use Nuts.com Organic Chocolate Chips, this way you get chocolate in every single bite!
- Flaky Sea Salt: I top this biscotti with flaky sea salt for that perfect balance of sweet and salty.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheet: You'll need one half sheet pan to bake the biscotti.
- Parchment Paper: I always use nontoxic parchment paper for ease, and I think it bakes the best cookies.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
Step 3
In a separate bowl, add the flour, cocoa powder, baking powder, and sea salt, and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the mini chocolate chips and mix to combine completely.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
Step 4
Bake for 40 to 45 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 to 20 minutes. Slice into 12 pieces and bake again for 20 to 25 minutes, until crispy. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheet.
FAQ's
Light brown sugar and dark brown sugar are interchangeable in recipes as far as the recipe goes, it won’t mess it up. But, the flavor will change depending on if you switch them. If a recipe is developed with dark brown sugar and you use light brown, you won’t have as much flavor or richness to the recipe. So keep that in mind. You can always make your own dark brown sugar with my Homemade Dark Brown Sugar recipe.
Yes, you can use Dutch cocoa powder if you don’t have black cocoa powder and you’ll still get a deliciously simple chocolate biscotti recipe! But, make sure to substitute it properly, as these two cocoa powders weigh differently. If substituting Dutch cocoa for black cocoa in this recipe, be sure to use the weight measurement. So replace the black cocoa with 43 grams (1/2 cup) organic Dutch cocoa powder, sifted.
Cocoa powder can clump easily, especially when it’s been stored in your pantry for a while. Sifting cocoa powder removes the clumps so that it will mix into your baked goods evenly and easily. If you don’t sift cocoa powder, you can get clumps in your batter, which can stay there. That would be a rude awakening to a bite of all cocoa powder!
Black cocoa is still a Dutched cocoa, it’s just more alkalized than the Dutch version. So, it’s actually sweeter in flavor! And, because it’s more alkalized, it results in a darker color as well. So, it does taste a little different, but not by much. Which is why you can use either black cocoa powder or Dutch cocoa powder in this recipe.
Craving More?
Sea Salt Black Cocoa Biscotti
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams dark brown sugar (packed)
- 2 large eggs
- 212 grams all purpose flour
- 43 grams black cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
- 198 grams mini dark chocolate chips
- Flaky sea salt (for topping)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, cocoa powder, baking powder, and sea salt, and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the mini chocolate chips and mix to combine completely.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- Bake for 40 to 45 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 to 20 minutes. Slice into 12 pieces and bake again for 20 to 25 minutes, until crispy. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
Video
Notes
Nutrition
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This biscotti is so rich and chocolatey, love it!
Delicious