Ingredients for Chocolate Pepper Cookies South African
- Bittersweet Chocolate
- 170g softened unsalted butter
- Brown Sugar
- 2 large eggs
- All Purpose Flour
- 2 tsp baking soda
- Fresh Coarse Ground Black Pepper
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How to Make Chocolate Pepper Cookies South African
- Melt 100g of dark chocolate in a double boiler or microwave.
- Beat 170g softened butter until light and fluffy using an electric mixer.
- Gradually add 200g granulated sugar, beating until fully incorporated and the mixture is pale and creamy.
- Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together 250g all-purpose flour and 2 tsp baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the melted chocolate.
- Stir in 100g chopped dark chocolate and 1-2 tsp cayenne pepper (or to taste). Start with less pepper and add more to reach your desired level of spiciness.
- Cover the dough and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
- Roll rounded tablespoons of cookie dough into balls and place them about 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the cookies are slightly crisp on the outside but still chewy in the center. Let cool on baking sheet before transferring to a wire rack to finish cooling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
28g
Fat
22g
Carbs
5g
