No matter how many times I read over something I’ve written, It’s still very likely that I’ll miss a typo or some grammatical error. Fortunately, my brother often reads my posts, and sends me a quick text with corrections. (Thank you, John. :-))
Well when he read my post about the Kampot pepper that I used in my Pepper Seared Ahi Tuna Recipe, rather than tell me about a mistake, he gave me what turned out to be a fantastic suggestion . . . Pepper Chocolate Chip Cookies. I immediately loved this idea, and couldn’t wait to get in the kitchen and create a recipe for them.
The result: amazing!
While I do think these cookies would be delicious with any black pepper, I can assure you that using Kampot black pepper will make them good times ten!
You can enter to win a package of this treasured Cambodian spice from me, here.
(The giveaway ends at midnight, this Friday, May 17, 2013.)
Or if you can’t wait another second to see what all the hype is about, you can order some here. Enjoy!
Kampot Black Pepper Chocolate Chip Cookie Recipe
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup golden brown sugar
- 1 large egg
- 1 tablespoon finely ground black pepper preferably, freshly ground Kampot pepper
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2-1/2 cups semisweet chocolate chips
- Preheat the oven to 375 degrees F, and line a couple of baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine the softened butter with the sugars and mix until it's smooth. Then add the egg and mix until it's evenly incorporated.
- Add the pepper, vanilla, and salt and mix to combine.
- Add the baking soda to the flour, and gradually mix this into the batter. Mix only until you no longer see any dry areas of flour.
- Fold in the chocolate chips. Then use a 2-inch cookie scoop to shape the batter into cookies, adding them to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about 8 per sheet.
- Place the baking sheets in the preheated 375 degree F oven until the cookies are golden brown along the edges, about 12 minutes.
- Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
- Repeat with the remaining cookie batter, until it's all gone.