Chocolate Pepper Cookies (South African)

READY IN: 30mins
Recipe by philip dreger

Chocolate pepper cookies from the book Where Flavor Was Born

Top Review by KerfuffleUponWincle

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.

Ingredients Nutrition


  1. Melt half the chocolate.
  2. Beat butter until light and airy.
  3. Add sugar and beat until completely incorporated into butter.
  4. Beat in eggs one by one.
  5. Combine flour and baking soda and sift into butter mixture little by little until incorporated.
  6. Mix chocolate into the butter mixture.
  7. Stir in remaining chopped chocolate and pepper.
  8. Cover and refrigerate until dough is cool and firm.
  9. Preheat oven to 350°F.
  10. Cover baking sheet with parchment paper ( or grease generously).
  11. Place tablespoonful of batter about 1 inch apart on sheet.
  12. Bake for 10 to 12 minutes until crisp on outside but still chewy inside.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a