Best Chocolate Pepper Cookies South African Recipes

Chocolate Pepper Cookies (South African) image

Provided by philip dreger

Time 30m

Yield 20 serving(s)

Number Of Ingredients 7

1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped
12 tablespoons butter, at room temperature
2/3 cup fine brown sugar
2 large eggs
2 cups all-purpose flour
2/3 teaspoon baking soda
1 tablespoon fresh coarse ground black pepper

Steps:

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

Chocolate Pepper Cookies (South Africa) Recipe - (4.7/5) image

Provided by á-43062

Number Of Ingredients 7

1 pound bittersweet or semisweet chocolate, chopped and divided
12 tablespoons butter, at room temperature
2/3 cup brown sugar
2 large eggs
2 cups all-purpose flour
2/3 teaspoon baking soda
1 tablespoon freshly ground black pepper

Steps:

1. Melt 8 ounces of the chocolate and set aside. 2. Beat the butter until light and airy. Add the sugar and beat until completely incorporated into butter. 3. Add the eggs one at a time, mixing well after each one. 4. In a separate bowl, sift or whisk the flour and baking soda. With the mixer on low speed, slowly add the dry ingredients to to butter mixture little by little, until just incorporated. 5. Mix the melted chocolate into the butter mixture. Stir in the remaining chopped chocolate and the ground pepper. Cover and refrigerate until dough is cool and firm. 6. Preheat oven to 350° F. Line a baking sheet with parchment paper (or grease generously). 7. Drop the batter by the tablespoonful onto the baking sheet, about 1 inch apart on sheet. Bake for 10 to 12 minutes, until crisp on outside but still chewy inside.