Martha Stewart knows her cookies. (recipe here) These are delicious with coffee, dipped in cocoa, or hot off the cookie sheet. They’re worth any minor finger burns you get in the process.
The recipe makes approximately four dozen cookies full of a round chocolately espresso goodness that’s complemented by the bite of the pepper. You roll the dough into a 2” diameter log, put it in the fridge for at least an hour, and then slice off rounds. I couldn’t get the dough to roll into a perfect cylinder, so my cookies were more oblong then round.
If you bake these cookies for 12 minutes, you’ll end up with more of a crunchy, biscotti type cookie, perfect to have with coffee or cocoa. I like soft cookies, so I purposely under baked these (about 9 minutes). Next time, I’d probably invest the extra time to roll the cookies into tiny balls and dip the whole thing in sugar then sprinkle with extra black pepper.
The cookies didn’t really spread, so rolling them into little balls and then flattening them a little (my preferred method for take two), will give you a softer cookie than just cutting 1/4” slices.
The recipe makes a lot of cookies; I doubled it and had nearly 8 dozen. More then enough for the six dozen I needed for my cookie swap, plus lots of extra for taste testing and photo shoots.
Do you like non-traditional cookie flavors?
I would have never thought to add black pepper to cookies, but I can’t wait for another excuse to make these again.