One of the most exciting cookies, in my opinion. This is a Martha Stewart cookie, so I'll keep the official name, but if it were up to me, I'd rename these cookies because people will likely be put off by the idea of sprinkling pepper on a chocolate cookie.
I'd name these Cocoa Spice Cookies, or Fudgy Chocolate Spice cookies. Because they taste rather fudgy or like a mini brownie with a teeny spicy kick. The pepper does not taste like pepper straight out. It blends with the chocolate well so that it's nicely muted.
Made these for our 1st Annual Nephrology Chili Cook Off at work. Hoping to sell these and other desserts and lots of bowls of chili to raise money for the arts.
This type of cookies are called ice box cookies. You make the dough and stick it in the fridge. Quite complicated. This log looks like Tootsie Roll, definitely.
Cut cookies and sprinkle freshly ground pepper on each.
Cool on cookie sheet and eat. Done and done.
Chocolate Black Pepper Cookies
Compliments of JennaDish
from Martha Stewart's Cookies Cookbook
Makes about 4 dozen
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
1. Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
2. 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.
3. 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.
4. 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.
5. 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.