Out of all the cookies I’ve brought to work so far, these have been the biggest hit.
These cookies are super dark (the espresso and pepper really bring out the dark chocolate) and have the perfect mix of textures. The sanding sugar really complements the cookie – though I think I may have baked mine a little too long. Don’t let their firmness out of the oven fool you – they’ll dry harder than they seem!
I wasn’t so sure about the pepper, but honestly, you could barely taste it. If you had a lot of cookies at one time (which MAYBE I did…) you’ll taste it in the back of your mouth. It’s wonderful.
It was my first time doing a cookie log in a long time, and I did notice that as soon as it softened out of the fridge, the cookies became more oval or misshapen. I recommend chilling it in between batches of cookies to make sure it stays round.
Final tips:
- don’t be shy with the pepper
- remember that they’ll cool off and harden out of the oven
- chill the log in between batches and re-roll if necessary to keep the shape
Sounds fasinating, but where is the recipe?
Great question – it’s right at the top of the post! (Just click the link!)
Did you use black cocoa? They look delicious!
I used regular unsweetened cocoa. I will look into black cocoa!
[...] my new favorite non-chocolate cookie! I baked this for coworkers and brought it in alongside the black pepper cookies. Both were a hit, but out of the two, these were my [...]
What a unique cookie! I’d definitely eat it.