Best Black Pepper Chocolate Cookies Recipes

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CHOCOLATE-BLACK PEPPER COOKIES



Chocolate-Black Pepper Cookies image

These crunchy cookies get a flavorful kick from black pepper and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling

Steps:

  • Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
  • Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
  • Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
  • Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

CHOCOLATE BLACK-PEPPER ICEBOX COOKIES



Chocolate Black-Pepper Icebox Cookies image

Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon salt
1/4 heaping teaspoon finely ground black pepper, plus more for sprinkling
1 tablespoon instant espresso
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Sanding sugar, for sprinkling

Steps:

  • In a large bowl, sift together the flour, cocoa powder, salt pepper, espresso, and cinnamon; Set the flour mixture aside.
  • In the bowl of a electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla; beat to combine. Add the reserved flour mixture, beating on low speed, until combined.
  • Have ready a large piece of parchment paper. Turn out the dough onto parchment, and roll into a 2-inch diameter log. Roll log in the parchment. Transfer log to the refrigerator, and chill dough at least 1 hour overnight.
  • Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Remove the log from refrigerator, and remove the parchment. Pour the sanding sugar onto a baking pan, and roll the log in the sugar, gently pressing down to adhere sugar to dough. Transfer the log to a cutting board, and slice it into 1/4 inch-thick rounds. Place the rounds on the prepared baking sheets, spacing 1 inch apart. Sprinkle each cookie with some freshly ground black pepper.
  • Bake the cookies until there is slight resistance when you light touch them in the centers, about 12 minutes. Transfer cookies to a wire rack to cool completely. Bake remaining dough. Store cookies in airtight container up to 2 days.

BLACK PEPPER CHOCOLATE COOKIES



BLACK PEPPER CHOCOLATE COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly

Yield 4 dozen cookies

Number Of Ingredients 17

Mix Together:
3 eggs
1 1/4 cup sugar
1/2 tsp. anisette extract
1 1/4 melted crisco
2 tbsp. vanilla extract
Mix Together:
1 tsp. nutmeg
1 tsp. clover
1 tsp. allspice
2 tsp. black pepper (Coarse)
1 tbsp. cinnamon
6 tbsp. cocoa
6 tbsp. baking powder
1/2 tsp. baking soda
3 cups all pourpose flour
1/2 cup milk

Steps:

  • After mixing all ingredients together add 3 cups flour and milk to make consistency of dough easy to handle and to knead. Make into small meatball size balls, place on cookie sheet with silpat and bake for 12 min on 375 degrees.

CHOCOLATE-BLACK PEPPER COOKIES



CHOCOLATE-BLACK PEPPER COOKIES image

Categories     Cookies     Chocolate     Bake

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling

Steps:

  • Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper. Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

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