Chocolate Lulus Recipe #50310
These unusual cookies have a bold, dark chocolate flavour, but really get their secret kick from the unrecognizable addition of pepper. Try these when you are not in the mood for an overly 'sweet' cookie. I should also note that when I made these, I only made 12 larger cookies, using tablespoon-sized balls of batter, and they came out smashingly as well. From Maida Heatter's Brand-New Book of Great Cookies.
by s'kat
27 min | 15 min prep
SERVES 34
- 3 ounces semisweet chocolate
- 4 ounces unsalted butter
- 1/2 cup firmly packed brown sugar
- 1 1/2 cups sifted unbleached flour
- 1/2 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 1/4 teaspoon finely ground black pepper or white pepper (preferably freshly ground)
- 1 egg
- 1 teaspoon vanilla extract
- granulated sugar (for coating the cookies)
- Preheat oven to 350-degrees.
- Chop chocolate into pieces, and melt together with butter in microwave, just a couple of minutes (stir well when removing).
- Add brown sugar and stir until well-mixed: let stand.
- Sift together flour, baking soda, cocoa, salt and pepper; set aside.
- In large bowl, beat egg and vanilla just to mix.
- Add the chocolate mixture (which may or may not be hot) and stir to mix.
- Add the dry ingredients and stir just to mix.
- Place granulated sugar in shallow bowl.
- Form dough into teaspoon or so sized balls, rolling between palms of hands.
- Drop balls into granulated sugar; roll well to coat, and place on lined cookie sheet, about 2 inches apart.
- Using a fork, flatten each cookie down slightly with tines.
- Bake for about 12 minutes; cookies should be semifirm around edges and still somewhat soft in centers.
- They will crisp as they cool.
- Do not overbake.
- Store in airtight container.
- Repeat with remaining dough.
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5 stars