Sea Salt Black Cocoa Biscotti
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.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 dry ingredients: 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
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.
- 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
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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