Chocolate Pepper Cookies
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter, unsalted
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | large |
eggs
lightly beaten |
|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
cocoa powder
unsweetened |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| 5 | ounces |
chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter, unsalted
|
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
lightly beaten |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 355 | ml |
cocoa powder
unsweetened |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 5 | ml |
cinnamon
ground |
|
| 144.5 | ml/g |
chocolate
|
|
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.
