Sea Salt Black Cocoa Biscotti
This Sea Salt Black Cocoa Biscotti is for the chocolate lovers! It's rich, 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, Blueberry Muffin Biscotti, Eggless Coconut Chocolate Chip Biscotti, Eggless Coconut Chocolate Chip Biscotti, Cranberry Orange Biscotti with Sourdough Discard, or Simple Chocolate Espresso Biscotti.
A Quick Look At The Recipe
- Recipe Name: Sea Salt Black Cocoa Biscotti
- Ready In: 1 hour 30 minutes
- Makes: 12 biscotti
- Main Ingredients: salted butter, dark brown sugar, all purpose flour, black cocoa powder
- Flavor Profile: rich chocolate with flaky sea salt
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: crispy, crunchy, rich chocolate biscotti
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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! You'll also love Big Chocolate Cookie, Espresso Walnut Chocolate Chip Cookies, Eggless Chocolate Oatmeal Raisin Cookies, or Double Chocolate Pumpkin Cookies if you love salty chocolate desserts!
- Mini Chocolate Chips: I use mini dark chocolate chips so you get rich chocolate in every 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.
- Make Ahead: Biscotti is a great make ahead treat, as they are crispy. This makes them perfect to sit out overnight (unlike soft cookies which can dry out).
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!
Also, check out other desserts that use black cocoa like Peanut Butter Cup Brownies, Homemade Peanut Butter Oreos, Spooky Rose Cake for Halloween, or Organic Halloween Cookies With Sprinkles.
Ingredients
- Butter: I use organic salted butter. If you’re going to use unsalted butter, just add 1/4 teaspoon of salt to the dough. Also, check out Best Salted Butter for Baking for more info on different kinds of butter and how they affect cookies.
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar recipe, but store bought also works.
- 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 organic mini dark chocolate chips, but semi sweet or regular size chocolate chips also work too!
- Flaky Sea Salt: I top this biscotti with flaky sea salt for that perfect balance of sweet and salty.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure butter is soft, the best way to soften butter is naturally on the counter. If you need to microwave it, only do 10 second intervals at a time to ensure you don't melt portions of the butter.
- Using dark brown sugar gives this a rich flavor, but if you only have light brown, then that also works too.
- Make sure to let the biscotti rest until it's easy to cut, even if that means a few more minutes, that's totally okay.
- Don't be afraid to bake the biscotti a bit longer if needed. All ovens are a little different and baking until crispy is key!
- Gluten Free — Replace the all purpose flour with 212 grams (scant 1 ⅓ cups) gluten free flour blend. I use Namaste Organic Perfect Flour Blend for testing.
- High Altitude — Bake at 350°F for 35 to 40 minutes or until the middle looks set but not completely done, then remove and let rest for 15 to 20 minutes. Cut as instructed and bake again for to 20 to 25 minutes, until crispy.
How to Make Sea Salt Black Cocoa Biscotti
- 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.
- 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.
- 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, separate them, 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.
Sea Salt Black Cocoa Biscotti 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 Dutch 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.
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Sea Salt Black Cocoa Biscotti
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
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, separate them, 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
- Always weigh ingredients for the best results.
- Make sure butter is soft, the best way to soften butter is naturally on the counter. If you need to microwave it, only do 10 second intervals at a time to ensure you don't melt portions of the butter.
- Using dark brown sugar gives this a rich flavor, but if you only have light brown, then that also works too.
- Make sure to let the biscotti rest until it's easy to cut, even if that means a few more minutes, that's totally okay.
- Don't be afraid to bake the biscotti a bit longer if needed. All ovens are a little different and baking until crispy is key!
- 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 35 to 40 minutes or until the middle looks set but not completely done, then remove and let rest for 15 to 20 minutes. Cut as instructed and bake again for to 20 to 25 minutes, until crispy.
Nutrition
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This biscotti is so rich and chocolatey, love it!
Delicious