These are Viennese Chocolate Pepper cookies. But it’s not the country of origin that grabbed my attention–it was the leading role of the two star ingredients. Chocolate and black pepper have become my new go-to spice pairing.
There is no shortage of chocolate and red hot chili peppers. Seriously. Anyone who has read this blog more than once has probably picked up on my obsession with Vosges haute chocolates. Chocolate and red chili pepper? They have it in spades.
But what about the more humble black pepper? You know…the stuff you use every day? We try and dress it up by adding a list of adjectives: Some fresh ground, organic, cracked, black pepper for your salad? But the truth is black pepper, like salt, is often taken for granted. Pity. Especially when its humble addition can turn a simple cookie into an experience.
Don’t believe me? My husband made these black pepper cookies four years ago! I always remembered them and finally put them back into the kitchen rotation. This recipe is adapted from The Ultimate Chocolate Cookie Book by Bruce Weinstein.
Viennese Chocolate Pepper Cookies
- 1.5 cups flour, plus additional for dusting the work surface
- 3/4 cup cocoa powder, preferably Dutch-process
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 oz. cool, unsalted butter, cut into small pieces (1.5 sticks)
- 1 cup sugar
- 1 1/4 teaspoons freshly ground black pepper
- 1/4 teaspoon ground allspice (make sure you’re using true allspice, not a blend).
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons confectioners’ sugar
- Mix flour, cocoa powder, baking powder, and salt until well combined.
- Beat the butter about 1 min. Add sugar and beat until light and fluffy (I used a stand mixer). If it’s a little gritty beat an additional 2 minutes.
- Beat in 3/4 teaspoon of the pepper and the allspice. Beat in egg and vanilla extract until smooth. Scrape down sides of the bowl as needed.
- Lightly dust the work surface with flour and turn the dough on it. Roll into a 9-inch log (geek alert–I used a ruler). Wrap in plastic and refrigerate about 3 hours.
- Position oven racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Slice the log into 1/4 inch-thick slices and place on sheet about 1 inch apart. Bake for 6 minutes then rotate the sheets top to bottom and front to back (encourages and even heat).
- Bake for 6 more minutes until slightly puffed or springy to the touch.
- In a small bowl mix the confectioners’ sugar and remaining 1/2 teaspoon black pepper. After all the cookies are cooled sift the sugar-pepper mixture over the cookies.
Want another chocolate pepper combination?
Here is a dreamy recipe for a milk chocolate black pepper ice-cream from David Lebovitz. It uses incredible pepper and a touch of crème fraîche to the recipe. David lives in Paris so this recipe is filled with l’èsprit Francaise along with David’s witty observations.
Resources:
The Salt Traders is an online vendor with an impressive list of exotic peppers. With names like Bali Long, Comet’s Tail, Lampung, Muntok White, Sarawak Creamy White and Sarawak Black it’s just fun cruising through their site. Incidentally, these peppercorns aren’t even part of their Rare Collection. Fortunately, you can try samples which I plan on doing for the sole purpose of perfecting these two recipes.
October 8, 2010 at 7:57 pm
These look amazing! Love the pepper with the chocolate. A must try. 🙂
October 8, 2010 at 10:33 pm
1 1/4 teaspoons of black pepper is walking the walk! I bet these are great, I’ll have to give them a try.
October 8, 2010 at 10:45 pm
this sounds too good to be missed, I’ll give them a try these days, thanks for sharing
October 9, 2010 at 12:51 pm
Carol, I agree! Can’t claim the spice in the title then have it play a minor role! Added benefit: even a novice baker can pull these off despite the cookie’s sophisticated appearance and taste.
Green Girl and Lisa—if you do try them please let me know what you think.
October 12, 2010 at 6:41 am
That’s a pretty sophisticated looking and sounding cookie – funny how I never thought of combining the two, though you’re right about how we see chocolate and chilli everywhere. Just two degrees to the left, yet we don’t stray enough in the kitchen LOL
LOVE the simplicity and intrigue of this combination….
October 13, 2010 at 3:33 pm
The cookies sound divine…Black pepper and chocolate is a lovely combination and not seen often. I am going to have to check out the “Salt Traders” too 🙂
October 21, 2010 at 6:38 pm
I can see this working really well. And this gives me an idea of what I can do with my black pepper infused vodka. It is too strong on its own, but in a chocolate martini it might add a nice hit of spice but be in the blend rather than too forward.
Jason
October 22, 2010 at 5:13 pm
Right on! That sounds exotic and wonderful. You must share your results here…pretty please!
February 6, 2011 at 10:31 am
Love the black pepper and chocolate combo in these cookies 🙂
February 7, 2011 at 10:01 pm
It’s delicious isn’t it? I learned that it fits the “soft exotic” category for the 2011 flavor predictions.