Who doesn’t love chocolate? I know I do and since moving to Belgium my love of it has only increased. After all, there are so many delicious quality chocolates to be had. And quality is the key word here. I would rather have a single bite of a great piece of chocolate than unlimited amounts of a mediocre one. And the same rule applies for cooking with chocolate as it does for eating it straight up. If I wouldn’t eat it plain I certainly won’t use it in my cooking.
And as these cookies from Food 52 demonstrate, chocolate can be paired with surprising ingredients to create delicious treats. In this case freshly ground black pepper, yes black pepper, enhances the chocolate providing these cookies with a surprising pop of spice. The cookies are soft, slightly chewy and filled with flavor in every bite. And to increase the flavor quotient in them I use two types of chocolate, a bittersweet and a semi-sweet. These cookies are so good that you might want to make a double recipe.
SOUTH AFRICAN CHOCOLATE PEPPER COOKIES
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
- Melt 4 ounces of the bittersweet chocolate and 4 ounces of the semi-sweet chocolate and set aside.
- Using an electric mixer set on medium speed, beat the butter until light and airy.
- Add the sugar and beat until completely incorporated into butter.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour and baking soda.
- With the mixer set on low speed, slowly add the dry ingredients to to butter mixture, beating until just incorporated.
- Add the melted chocolate into the butter mixture and beat until just incorporated.
- Stir in the remaining chopped chocolate and the ground pepper.
- Cover and refrigerate until dough is cool and firm.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- 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.
Yields: 40 cookies