CHOCOLATE-BLACK PEPPER COOKIES
Steps:
- Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper. Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
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[email protected]These cookies are a bit too sweet for my taste. I would recommend using less sugar next time.
Rowland Candy
[email protected]I'm not a big fan of chocolate and black pepper together. I think the flavors clash a bit.
Kayz Nash
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Md Tarikuzzaman
[email protected]I love the unique flavor of these cookies. They're definitely a conversation starter.
Lauren Rueda
[email protected]These cookies are a great way to satisfy my sweet tooth without feeling guilty. They're relatively low in calories and sugar.
Doma Sherpa
[email protected]I made these cookies gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Adejumo Omotoyosi
[email protected]I added some chopped walnuts to these cookies for a little extra crunch. They were a nice addition.
Taimoor Malik
[email protected]I didn't have any black pepper, so I used cayenne pepper instead. The cookies were still delicious, but they had a bit of a kick to them.
Agbedzeto Koffi Claude
[email protected]The cookies were a bit dry. I think I overbaked them.
Md Syiam
[email protected]These cookies are a bit too spicy for my taste. I would recommend using less black pepper next time.
Nathera Eddy
[email protected]I've never had chocolate and black pepper together before, but it works surprisingly well in these cookies.
Jane dada
[email protected]These cookies are the perfect balance of sweet and spicy. I highly recommend them.
Arbaz Afridi
[email protected]I made these cookies for a party and they were a huge success. Everyone loved them.
dk yoshi
[email protected]These cookies are so addictive! I can't stop eating them.
md totul
[email protected]I love the chewy texture of these cookies. They're perfect for a snack or dessert.
Qayyum Qaisar
[email protected]These cookies are a great way to use up leftover chocolate chips. I always have a bag of chocolate chips in my pantry, so it's nice to have a recipe that uses them up.
James BM Lansana Jr.
[email protected]I wasn't sure what to expect from these cookies, but I was pleasantly surprised. They're delicious and I'll definitely be making them again.
Sam Stevens
[email protected]These cookies are easy to make and always turn out perfectly. I've made them several times and they're always a favorite.
Bob Shank
[email protected]I love the subtle heat that the black pepper adds to these cookies. It's a nice contrast to the sweetness of the chocolate.
tayto crisp
[email protected]These cookies were a hit with my family and friends! The combination of chocolate and black pepper is unique and delicious.