This spiced twist on the classic chocolate chip cookie will totally wow you. Black Pepper Chocolate Chip Cookies are an unexpected and delicious blend of flavors. The pepper adds a slight kick, warmth and richness that might just make them your new go-to cookie recipe.
If you're a regular reader of my recipes, you know I love creating unique and interesting cookies -- and they all seem to work their way around chocolate chips.
From Tahini Chocolate Chip Cookies and chocolate chip cookies made with Buckwheat flour, to those made with beets and chai spices, they're all full of fun, surprising and incredibly delicious flavors!
And as long as we're exploring the idea of black pepper in your chocolate chip cookies, it's important to know that not all black pepper is the same, and we certainly want to use the best!
Kampot is my favorite black pepper and it's part of what makes these Pepper Chocolate Chip Cookies so amazing. I learned about Kampot pepper years ago from the Pepper Project.
The pepper flavor in the cookie is not too strong -- it's just enough to notice and to add intrigue to the cookies.
What is Kampot Pepper?
- First discovered by Chinese explorers in the 12th century, this pepper is cultivated in Cambodia in the province of Kampot.
- This pepper is highly regarded among food connoisseurs and ranks as the finest gourmet pepper in the world.
- Kampot pepper, which is a certified organic product, is incredibly aromatic, pungent, bold, bright and delicious -- you can order it from the Pepper Project (not sponsored).
How to Make Black Pepper Chocolate Chip Cookies
- In a large mixing bowl, combine the softened butter with the sugars, salt, black pepper and vanilla. Mix until it's smooth and then add the egg and mix until it's evenly incorporated.
- Fold in the baking soda with the flour, and gradually mix until you no longer see dry spots. Fold in the chocolate chips.
- Use a 2 inch cookie scoop to shape the batter into cookies, adding them to parchment-lined baking sheets as you go. They should have at least 2 inches between them, about 8 per sheet.
- Bake in a preheated 375°F oven until the cookies are golden brown along the edges, about 12 minutes.
- Cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
Variations
- You experiment with all sorts of peppercorns -- pink, white, Sichuan, etc. If you use Sichuan, use half the amount because they can make your mouth tingle with a numbing sensation. I would also use a bit less of the white pepper, as its flavor is more pungent. And if you use pink, please be aware that if you're allergic to tree nuts, pink peppercorns are a hidden allergen. Read this article for information!
- And if you want to add nuts, pecans or walnuts would be a good choice. Switch them out for half of the chocolate chips.
- Gluten-free version. Use Cup4Cup Gluten-Free Multi Purpose Flour instead of the regular all-purpose flour.
Serving Suggestions
I think these would be spectacular served with vanilla bean ice cream. The cool, creamy ice cream is the perfect counterbalance to the peppery kick in the cookies.
Though, of course you really don't need anything but the cookie!
Storing the Cookies
Room temperature. In a tightly sealed container, the cookies can be kept at room temperature for 2 days. I think they're best a few hours after they're made.
Freezer. Sealed tightly, you can store them for about a month in the freezer. (Of course they'll last longer than that frozen, but will taste the best for up to a month.)
Other Unique Chocolate Chip Cookie Recipes
- Chocolate Chip Chestnut Cookies
- Praline Chocolate Chip Cookies
- Hazelnut Chocolate Chunk Cookies
- Pistachio Chocolate Chip Cookies
Enjoy every last crumb of these Kampot Black Pepper Chocolate Chip Cookies!
Black Pepper Chocolate Chip Cookies
Equipment
- cooling racks
Ingredients
- 1 cup 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 pure vanilla extract
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- ¼ teaspoon baking soda
- 2 cups semisweet chocolate chips
Instructions
- Set oven and prep baking sheets. Preheat the oven to 375°F, and line a couple of baking sheets with parchment paper. Set aside.
- Make batter. In a large mixing bowl, combine the softened butter with the sugars, salt, pepper and vanilla, and mix until it's smooth. Then add the egg and mix until it's evenly incorporated.Add the baking soda and flour and mix only until you no longer see any dry spots.Fold in the chocolate chips.
- Shape. 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.
- Bake. Place the baking sheets in the preheated 375°F oven until the cookies are golden brown along the edges, about 12 minutes.
- Cool. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
NOTES
NUTRITION
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Cris Peterson
I cannot wait to try these cookies. Your gorgeous photos make my mouth water! Thank you Valentina!
valentina
My pleasure, Cris! I hope you like the cookies -- I've had to start giving some away because I could not stop eating them. 🙂
sippitysup
I can believe this would be good as I find chili chocolate chip cookies addicting too. GREG
valentina
I think you'd like them, Greg. 🙂
Deb
My husband adores Chocolate Chip cookies! Adding a touch of spice to temper the sweetness is inspired, great recipe!
valentina
Thanks, Deb! Hope he likes them. 🙂
David
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!
valentina
Hope he loves them, David! 😀
Nancy Rose Eisman
Your photography is fantastic, and I know the cookies are too!
valentina
Nancy, you are the sweetest! Hope to see you at the next FBLA meeting. 😀
Colette @ JFF!
The black pepper is a KILLER addition!
valentina
Thank you, Colette! -)
Zaklog the Great
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
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. 🙂
Zaklog the Great
Hmmm, well I did not expect to get such a quick response and had already mixed up the flour plus one teaspoon. The cookies seemed to come out just fine, although next time I will try with your proportions. They are fantastic! Thanks again.
valentina
Sure! And so happy you liked them. 🙂
John
I can’t wait to make these cookies. I would like to recommend to you and your readers a source for Kampot black peppercorns. http://www.pepperproject.org/. These people do very important work. I hope that you’ll check out their story and support them.
valentina
Hi John, The Pepper Project is exactly how I became connected with Kampot pepper a few years ago. I love them them and what they do. And so happy you do too. Thanks, Valentina
Mimi
Wow. these are great. I might have been turned off by the idea of pepper in cookies, had I not had a favorite peppery chocolate refrigerator cookie that was foolproof during my catering days. A little white pepper as well as cayenne.
valentina
Oh yum, Mimi, that sounds really delicious. Thanks for stopping by, and I hope you like these too. 🙂