Mimi's Organic Eats » Cookie Recipes » Sea Salt Black Cocoa Biscotti

Sea Salt Black Cocoa Biscotti

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.

sea salt black cocoa biscotti

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! 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.

If you want to learn more about black cocoa powder, check out my article Black Cocoa Powder and How to Use It.

sea salt black cocoa biscotti

Ingredients

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Homemade Dark Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills All Purpose Flour

Organic Black Cocoa Powder

Nuts.com Mini Chocolate Chips

Flaky Sea Salt 

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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sea salt black cocoa biscotti

Step by Step Instructions

Step 1

This simple chocolate biscotti recipe starts with softened butter, cane sugar, dark brown sugar, and vanilla extract. After these ingredients are creamed together, I add the eggs.

Step 2

Next, comes the dry ingredients: all purpose flour, black cocoa powder, baking powder, ands sea salt. These are mixed together to create a stiff dough. I add mini chocolate chips in last and mix them up. 

Step 3

I form the biscotti into a log on a baking sheet with parchment paper. If you don’t have or don’t want to use parchment paper, just be sure to grease your baking sheet or use one that doesn’t stick. 

Step 4

The biscotti is baked, and the log is removed from the oven to rest. You want to let it rest for at least 10 minutes, or until it’s cool enough to cut and you get clean lines. I use a chef’s knife for cutting biscotti so the lines are nice and crisp, even though some people say to use a serrated knife. You can use whatever you feel more comfortable with. 

The biscotti is cut into pieces, and then it’s baked again until it’s crispy. And last, I top this black cocoa biscotti with flaky sea salt for a sweet and salty simple chocolate biscotti that you’ll love!

sea salt black cocoa biscotti

FAQ's

Can I use light brown sugar instead of dark brown sugar?

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. 

Can I use Dutch cocoa powder in place of black cocoa powder?

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.

Why do you need to sift cocoa powder?

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!

Does black cocoa powder taste different?

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. 

sea salt black cocoa biscotti

Craving More?

sea salt black cocoa biscotti

Sea Salt Black Cocoa Biscotti

Mimi Council
Try my Sea Salt Black Cocoa Biscotti for a simple chocolate biscotti that is rich, decadent, and both sweet and salty! This Black Cocoa Biscotti with mini chocolate chips is loaded with chocolate and finished with a flaky sea salt for the best of both worlds.
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 290 kcal

Ingredients
 
 

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 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 to 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 to 25 minutes, until crispy. Allow to cool completely on the baking sheet.
  • Store in a cool dry place for up to 7 days.

Notes

Gluten Free — Replace the all purpose flour with 212 grams (scant 1 ⅓ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 to 15 minutes. Cut as instructed and bake again for 15 to 20 minutes, until crispy.

Nutrition

Calories: 290kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 236mgPotassium: 94mgFiber: 2gSugar: 24gVitamin A: 317IUVitamin C: 0.1mgCalcium: 67mgIron: 2mg
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