Kampot Black Pepper Chocolate Chip Cookie Recipe

Pepper Chocolate Chip CookiesNo 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.

Kampot Black Pepper Chocolate Chip CookiesThe 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!

Kampot Black Pepper Chocolate Chip CookiesYou 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. Pepper Chocolate Chip Cookies

Kampot Black Pepper Chocolate Chip Cookie Recipe
Prep time
Cook time
Total time
These easy-to-make, melt-in-your-mouth cookies are only subtly spicy, with a delicious after taste of the Kampot pepper. Every bite is filled with warm, chocolaty flavors.
Serves: Makes 2 dozen large cookies
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup golden brown sugar
  • 1 large egg
  • 1 tablespoon finely ground black pepper (preferably, freshly ground Kampot pepper)
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • 2-1/4 cups all-purpose flour
  • ¼ teaspoon baking soda
  • 2-1/2 cups semisweet chocolate chips
  1. Preheat the oven to 375 degrees F, and line a couple of baking sheets with parchment paper. Set aside.
  2. 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.
  3. Add the pepper, vanilla, and salt and mix to combine.
  4. 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.
  5. 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.
  6. Place the baking sheets in the preheated 375 degree F oven until the cookies are golden brown along the edges, about 12 minutes.
  7. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
  8. Repeat with the remaining cookie batter, until it's all gone.
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


    • valentina says

      My pleasure, Cris! I hope you like the cookies — I’ve had to start giving some away because I could not stop eating them. 🙂

  1. says

    Wow! I bet I could get my partner to eat a chocolate chip cookie if it had pepper in it! I am so curious about this pepper – I will need to order some for my pepper arsenal!

  2. Zaklog the Great says

    I’m preparing to make these tomorrow morning, but I have just one question. The proportion of baking soda seems unusually low. I compared this with other cookie recipes using otherwise near identical proportions and most of them use 1 teaspoon of baking soda or more. Is this correct? Is it deliberate to produce a different texture than most cookies?

    Anyway, thank you for the recipe.

    • valentina says

      Hi there! Yes, the 1/4 teaspoon of baking soda is correct. I wish I could give you a really cool, super scientific answer as to why, but alas, it just works for these cookies. I’ve experimented a lot with varying amounts of baking soda and/or powder in many different cookie recipes I’ve created, and I typically don’t use more than 1/2 teaspoon, and more often than not, 1/4 teaspoon. I hope you love the cookies as much as I do, and thank you for visiting my site and checking out my recipes. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: