Recipe by s'kat
These unusual cookies have a bold, dark chocolate flavour, but really get their secret kick from the unrecognizable addition of pepper. Try these when you are not in the mood for an overly 'sweet' cookie. I should also note that when I made these, I only made 12 larger cookies, using tablespoon-sized balls of batter, and they came out smashingly as well. From Maida Heatter's Brand-New Book of Great Cookies.
Top Review by Roosie
S'kat- I love these! I was a bit worried about them being really quite not-sweet as you said "Try these when you are not in the mood for an overly 'sweet' cookie", but they're definitely still sweet as a cookie should be- the rolling in sugar really makes that true. Very odd texture of the batter- it was almost like cake...not cake batter, but actual cake. Very quick and easy to make. I made little ones and they are so very tasty. The pepper adds a terrific flavor that I love. I will be making these again for sure- thank you for posting!
- 3 ounces semisweet chocolate
- 4 ounces unsalted butter
- 1⁄2 cup firmly packed brown sugar
- 1 1⁄2 cups sifted unbleached flour
- 1⁄2 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 1⁄4 teaspoon finely ground black pepper or 1⁄4 teaspoon white pepper (preferably freshly ground)
- 1 egg
- 1 teaspoon vanilla extract
- granulated sugar (for coating the cookies)
Directions See How It's Made
- Preheat oven to 350-degrees.
- Chop chocolate into pieces, and melt together with butter in microwave, just a couple of minutes (stir well when removing).
- Add brown sugar and stir until well-mixed: let stand.
- Sift together flour, baking soda, cocoa, salt and pepper; set aside.
- In large bowl, beat egg and vanilla just to mix.
- Add the chocolate mixture (which may or may not be hot) and stir to mix.
- Add the dry ingredients and stir just to mix.
- Place granulated sugar in shallow bowl.
- Form dough into teaspoon or so sized balls, rolling between palms of hands.
- Drop balls into granulated sugar; roll well to coat, and place on lined cookie sheet, about 2 inches apart.
- Using a fork, flatten each cookie down slightly with tines.
- Bake for about 12 minutes; cookies should be semifirm around edges and still somewhat soft in centers.
- They will crisp as they cool.
- Do not overbake.
- Store in airtight container.
- Repeat with remaining dough.