Black Pepper Chocolate Cookies Recipes

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GRANDMA ANNA'S ITALIAN PEPPER COOKIES



Grandma Anna's Italian Pepper Cookies image

Spicy and sweet old-school Italian Christmas cookie recipe, like my grandma used to make. No electric mixer needed.

Provided by DaniDee

Categories     Italian Cookies

Time 1h10m

Yield 60

Number Of Ingredients 21

4 cups all-purpose flour
2 cups white sugar
¼ cup cocoa powder
1 teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup shortening
1 cup milk
¼ cup orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup raisins
½ cup chopped walnuts
¼ cup finely chopped walnuts
¾ cup confectioners' sugar
2 tablespoons milk
1 tablespoon orange juice
1 teaspoon grated orange zest
2 tablespoons multi-colored sprinkles, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
  • Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
  • Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
  • Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  • Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
  • Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 17.6 g, Cholesterol 0.4 mg, Fat 4.6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 10.3 g

VIENNESE CHOCOLATE PEPPER COOKIES



Viennese Chocolate Pepper Cookies image

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time.

Provided by Busters friend

Categories     Dessert

Time 44m

Yield 36 cookies

Number Of Ingredients 11

1 1/2 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
3/4 cup unsalted butter, cool, cut into small pieces (6 ounces)
1 cup sugar
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon ground allspice
1 large egg, at room temperature
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar

Steps:

  • In a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. Set aside.
  • Using a stand mixer on medium speed, soften the butter, about 1 minute. Add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. Reduce speed to low and stir in the flour mixture, just until combined.
  • Lightly dust the work surface with flour and turn the dough onto it. Roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours.
  • Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat liner.
  • Slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. Cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely.
  • In a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. After all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. Store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.

CHOCOLATE PEPPER COOKIES (SOUTH AFRICAN)



Chocolate Pepper Cookies (South African) image

Make and share this Chocolate Pepper Cookies (South African) recipe from Food.com.

Provided by philip dreger

Categories     Drop Cookies

Time 30m

Yield 20 serving(s)

Number Of Ingredients 7

1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped
12 tablespoons butter, at room temperature
2/3 cup fine brown sugar
2 large eggs
2 cups all-purpose flour
2/3 teaspoon baking soda
1 tablespoon fresh coarse ground black pepper

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.

CHOCOLATE-BLACK PEPPER COOKIES



Chocolate-Black Pepper Cookies image

These crunchy cookies get a flavorful kick from black pepper and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling

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.

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