1 Review

A VERY CHOCOLATEY, VERY PEPPERY, non-sweet cookie, with an unusually light texture! I melted 8 ounces bittersweet chocolate, and chopped 8 ounces semi-sweet chocolate.

WARNING! Do not chill the dough! It was very hard to scoop until the dough came back to room temperature; even then the dough had to be hand packed into the scoop because it was so crumbly.

Made for Peppercorns~Black Pepper Recipe Tag, March 2012, in the Photo Forum.

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Kerfuffle-Upon-Wincle March 31, 2012
Chocolate Pepper Cookies (South African)