This Kampot Black Pepper Chocolate Chip Cookie Recipe brings an unexpected and delicious dessert flavor combination, that you won’t be able to get enough of! 
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.
When my brother read my post about the Kampot pepper that I used in my Pepper Seared Ahi Tuna Recipe, he gave me what turned out to be a fantastic suggestion . . . Kampot Black 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 was really amazing!
While I do think these cookies would be delicious with other black peppers, I can assure you that using Kampot black pepper will make them good times ten!
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, chocolatey flavors.
If you can’t wait another second to see what all the hype is about, you can order some here.
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.
Enjoy every last crumb of the Kampot Black Pepper Chocolate Chip Cookie recipe!
Here are a few more of my favorite unique chocolate chip cookie recipes:
- Chestnut Chocolate Chip Cookies
- Brown Butter Praline Chocolate Chip Cookies
- Pistachio Butter Chocolate Chip Cookies
- Gluten-Free Nutella-ish Chocolate Chip Cookies
- Hatch Chile Chocolate Chip Cookies with Coconut
- Gluten-Free Buckwheat Chocolate Chip Cookies
*Makes 2 dozen large cookies.
- 1 cup 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 pure vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 1/2 cups semisweet chocolate chips
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Preheat the oven to 375 degrees F, and line a couple of baking sheets with parchment paper. Set aside.
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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.
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Add the pepper, vanilla, and salt and mix to combine.
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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.
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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.
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Place the baking sheets in the preheated 375 degree F oven until the cookies are golden brown along the edges, about 12 minutes.
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Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
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Repeat with the remaining cookie batter, until it's all gone.
I cannot wait to try these cookies. Your gorgeous photos make my mouth water! Thank you 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. 🙂
I can believe this would be good as I find chili chocolate chip cookies addicting too. GREG
I think you’d like them, Greg. 🙂
My husband adores Chocolate Chip cookies! Adding a touch of spice to temper the sweetness is inspired, great recipe!
Thanks, Deb! Hope he likes them. 🙂
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!
Hope he loves them, David! 😀
Your photography is fantastic, and I know the cookies are too!
Nancy, you are the sweetest! Hope to see you at the next FBLA meeting. 😀
The black pepper is a KILLER addition!
Thank you, Colette! -)
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.
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. 🙂
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. Thanks again.
Sure! 🙂
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.
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! Whenever I use their pepper, I link to them, and in this post, I introduced my readers to them. Thank you!
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.
Oh yum, Mimi, that sounds really delicious. Thanks for stopping by, and I hope you like these too. 🙂