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!
Why You’ll Love This Recipe
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!
If you haven’t ever made biscotti with mini chocolate chips, then you are in for a treat! I use black cocoa powder along with mini chocolate chips in this simple chocolate biscotti recipe that is both sweet and salty! But, the mini chocolate chips are really the star. They meld into the biscotti and make for a super chocolatey explosion each time you take a bite!
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. That is just one of the reasons to love it!
How to Make Sea Salt Black Cocoa Biscotti
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.
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.
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.
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!
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 I 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.
Ingredients I used to make this recipe for Sea Salt Black Cocoa Biscotti
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Sea Salt Black Cocoa BiscottiDifficulty: Easy
Try my Sea Salt Black Cocoa Biscotti for a simple chocolate biscotti is rich, decadent, and both sweet and salty!
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) packed organic dark brown sugar
2 organic large eggs
212 grams (1 2/3 cups) organic all purpose flour
43 grams (1/3 cup) organic black cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic ground vanilla bean
198 grams (1 cup) organic mini chocolate chips
Flay sea salt, for topping
- 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.
- Gluten Free – Replace the all purpose flour with 212 grams (scant 1 1/3 cups) organic 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.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!