Do you remember way back on December 15th when I teased you with this picture of Chocolate Black Pepper Cookies?
Do you remember that on December 16th I told you that they were going to be the feature of a recipe post? I took the pictures for this post on November 17th.
I’m a little behind.
And yet I have a big behind.
Which is not helped by these delicious cookies.
Today, however, I bring for your viewing pleasure the elusive Chocolate Black Pepper Cookie.
First, sift together 1 1/2 c of flour, 3/4 c cocoa powder, 1/4 tsp Kosher salt, 1/4 tsp ground pepper, and 1/2 tsp cinnamon. Sifting makes me happy.
Then find tiny little butter cubes because everything is cuter when it is tiny. You can’t tell from the picture, but the one in front is a half cube. I love it.
Mix 1 tiny cube and one normal cube (or 3/4 c butter in any form you see fit) with 1 cup of sugar in your mixer until they are throughly beat up. Then add an egg and a splash of vanilla.
*If you want to be like me, never measure your vanilla*
Add the sifted cocoa mixture to the butter mixture a little at a time and mix until well combined. This will take a lot of scraping the sides with a strong arm.
Remember to save the bag after finishing a box or cereal, then open it up carefully and put it on the table. Or, get a piece of waxed or parchment or freezer paper.
Dump your dough onto the paper.
Remember if you take pictures at this point they will not be appetizing at all.
Then roll it on your table to make it pretty, uniform, and round. Make sure to take a picture at this point so you will realize and show the world that you have dishes to do and a milk bottle to put in the recycling. Also, it is time to take the Russian flash card off your kitchen cabinet door.
When it is all rounded, pull up the sides and tape everything real well so your dough won’t get frostbite.
Then put it in the very last place you could possibly find room in your freezer. Later you can play “Where’s Waldo?”
If anyone is looking for an excuse to donate a chest freezer to a noble cause, I’d be happy to help you find one.
Let it freeze at least an hour. I’ve left it in there for up to 3 weeks before, though. When you are ready to make your cookies, cut your log into thin slices. Only let it defrost for about 10 minutes, otherwise it will squish too much.
Now, roll your cookie in coarse sugar. When I made this batch I decided to roll them in crushed candy cane. The result was delicious but not pretty at all. I’ll show you in a second. I’ve since learned that you can buy red and white peppermint flavored coarse sugar. I’m sure that would work much better.
These ones were done properly. I try and round my cookies out a bit when I roll them in the sugar, they have a tendency to not be perfect circles when you cut them off the log.
Place them on a baking sheet and bake at 350° for 10 minutes.
Let them cool on a wire rack until they don’t fall apart when you pick them up. Also, learn how to use your camera and photo-editing software so your cookies don’t look yellow.
Here is the sad peppermint cookie. The candy cane just doesn’t hold its shape in the oven.
Enjoy your cookies, and forgive me for taking so long to tell you about them. They are truly delectable.