Chocolate Pepper Cookies
Submitted by cookiebev
Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
45 minChocolate pepper cookies sound like a dare and eat like a love letter. The cocoa goes in heavy, a full cup and a half of unsweetened, which is why the dough looks nearly black once it comes together. Ground black pepper and a pinch of cayenne ride behind the chocolate rather than on top of it. You taste the sweetness first, then the warm hum of spice on the back end. Cinnamon rounds the whole thing out so the heat feels toasty rather than sharp.
The chill is key. An hour minimum in the fridge lets the butter firm up so the dough rolls clean to ⅛ inch without tearing, and that thinness is what gives these cookies their snap. Pull them the moment the edges set. Over-baking turns the cocoa bitter and dries out the crumb.
If the dough feels sloppy after mixing, work in up to ¼ cup more flour, a spoonful at a time. Too much and they go cakey.
Chef Tips
- Roll between two sheets of parchment if the dough sticks. Chill the rolled sheet for ten minutes before cutting for cleaner edges.
- Use Dutch-process cocoa for a darker, mellower cookie. Natural cocoa gives sharper chocolate flavor and a redder tint.
- These crisp up as they cool. If they feel soft straight from the oven, that is correct. Do not bake longer.
- Store in a tin with a slice of bread to keep them from going brittle after day two.
Variations
- Swap cayenne for a pinch of chipotle powder for a smokier heat.
- Roll the edges of cut cookies in sparkling sugar before baking for a little crunch and sparkle.
- Sandwich two cookies around dulce de leche for a spiced alfajor twist.
Ingredients
Directions
Cream the butter and sugar.
Add the eggs and beat until fluffy.
Sift together the dry ingredients.
Add to the butter mixture and beat until well mixed; if dough seems too soft, add up to ¼ cup more flour.
Shape into a flattened round, wrap, and refrigerate at least 1 hour.
Preheat oven to 350℉ (180℃). and line baking sheets with parchment paper.
On a well-floured board, roll out the dough until ⅛ inch thick.
Cut dough into shapes and set 1 to 2 inches apart on baking sheets.
Leftover dough can be rolled and cut once more.
Bake for 8 to 10 minutes, or just until crisp; do not allow to darken.
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