These Chocolate Black Pepper Cookies are like gingerbread: Simple enough, but unexpectedly layered with deep, warm spices. Pepper. Cinnamon. Coffee.
As I’m assembling an assortment of Christmas cookies, I like to include a slice-and-bake type of cookie because they’re pretty and so easy to make. You can prep the dough ahead, shape it into logs and stash it in the freezer, then bake off a batch whenever you want to.
If you freeze the dough or refrigerate it overnight, be sure to let it warm up enough to slice without crumbling. I find that the dough is at its most workable when it’s cold but not chilled solid. As you’re preparing the cookies for baking, don’t be shy about sprinkling them liberally with freshly ground pepper — you want that spicy kick to counteract the sugary coating.
Chocolate Espresso Black Pepper Cookie Recipe
makes about 4 dozen
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 tablespoon instant espresso
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon finely ground pepper
1 cup granulated sugar
3/4 cup unsalted butter, softened at room temperature
1 large egg
1 1/2 teaspoons vanilla extract
Sparkling white sugar for finishing
Freshly ground pepper for finishing
In a large bowl, whisk together the flour, cocoa, espresso, cinnamon, salt and pepper. In the bowl of a stand mixer (or in a large bowl using a handheld mixer), beat together the butter and sugar until fluffy, about 2 minutes. Add egg and vanilla and mix to combine. Add about half the dry ingredients and mix on low speed to combine, then mix in remaining dry ingredients. Dough will be stiff.
Divide dough in half. On a sheet of parchment or waxed paper, roll each portion into a cylinder about 1 1/2 inches in diameter. Wrap, then chill for 1 hour or overnight. (If dough is chilled for more than an hour, let it soften a bit before slicing.)
Preheat oven to 375°; line 2 baking sheets with parchment. Unwrap dough and roll each portion in sparkling sugar to thoroughly coat the outside. Slice into 1/4-inch thick rounds; arrange on baking sheet about 2 inches apart. Sprinkle each cookie with freshly ground pepper. Bake just until cookies are set, about 12 minutes, rotating baking sheets after about 6 minutes. Cool on a wire rack.
