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
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.