Prep 15 mins
Cook 45 mins
This was posted in our local newspaper, The Wenatchee World. A little change of pace and different from the every day chocolate chip cookie.
- 236.59 ml flour
- 118.29 ml unsweetened Dutch-processed cocoa powder
- 4.92 ml cinnamon
- 2.46 ml baking soda
- 2.46 ml salt
- 0.59 ml finely ground black pepper
- 113.39 g dark chocolate, chopped coarse
- 118.29 ml butter
- 354.88 ml sugar
- 2 large eggs
- 4.92 ml vanilla
- 177.44 ml semi-sweet chocolate chips
- Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
- In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
- Use 1 1/2" cookie scoop. Preheat oven to 325°F.
- Bake on parchment lined sheets, 2" apart, at 325°F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days.
- ** If melting in microwave, do it gradually, being careful not to let it get too hot.
I made these today for a Cinco de Mayo party we hosted. They were awesome, and everyone commented on how delicious they were. Definitely will make them again. I used cayenne pepper instead of the black pepper.
I used the Lindt chocolate with chile pepper in it and they were FABULOUS. Rich, sophisticated, yummy!
I used red chile powder instead of black pepper and I was incredibly generous with the cinnamon. My mix was a little thin and the first pan of cookies came out super thin and crunchy, so I added some extra flour to the rest of the batter for more substantial cookies. Yum!