Chocolate Pepper Cookies South African Recipes

Steps:

• 1. Melt 8 ounces of the chocolate and set aside. 2. Beat the butter until light and airy. Add the sugar and beat until completely incorporated into butter. 3. Add the eggs one at a time, mixing well after each one. 4. In a separate bowl, sift or whisk the flour and baking soda. With the mixer on low speed, slowly add the dry ingredients to to butter mixture little by little, until just incorporated. 5. Mix the melted chocolate into the butter mixture. Stir in the remaining chopped chocolate and the ground pepper. Cover and refrigerate until dough is cool and firm. 6. Preheat oven to 350° F. Line a baking sheet with parchment paper (or grease generously). 7. 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.

Steps:

• Melt half the chocolate.
• Beat butter until light and airy.
• Add sugar and beat until completely incorporated into butter.
• Beat in eggs one by one.
• Combine flour and baking soda and sift into butter mixture little by little until incorporated.
• Mix chocolate into the butter mixture.
• Stir in remaining chopped chocolate and pepper.
• Cover and refrigerate until dough is cool and firm.
• Preheat oven to 350°F.
• Cover baking sheet with parchment paper ( or grease generously).
• Place tablespoonful of batter about 1 inch apart on sheet.
• Bake for 10 to 12 minutes until crisp on outside but still chewy inside.

Steps:

• Cream the butter and sugar.
• Add the vanilla and then the egg.
• Add the dry ingredients.
• Lastly add the chocolate and mix until well combined.
• Shape into a log and chill for 1 hour minimum.
• Can remain chilled for up to one week if preparing in advance.
• Cut off 4mm slices to form the cookies and bake on baking paper for 10-12 minutes at 180 degrees Celcius.

Steps:

• Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
• Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
• Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.