Triple Chocolate Chip Salt and Pepper Cookies
/Soft and chewy chocolate chip cookies get an upgrade with the addition of white chocolate, milk chocolate, and dark chocolate chips. A pinch of salt and a smattering of black pepper round out this triple chocolate chip cookie recipe.
Making friends on the internet is fun. This blog has connected me with bakers and pastry chefs from all over the world and I love being able to start friendships and support each other over a mutual love of butter. One of my baking blogger friends, Elana over at Lani Bakes is the best at taking out-of-the-box flavors and just making them work in desserts (I am still not over her garam masala strawberry cake). A few months ago, Elana shared a recipe for a salt and pepper brownie that peaked my interest. We chatted a bit about it, and the famous salt and pepper layer cake from Saltadena Bakery and I just have not been able to get the idea out of my head since then.
why you should put pepper in your desserts
Incorporating pepper in desserts is such a simple way to add depth and intrigue to an otherwise pretty standard recipe. Pepper does a few different things when added to a sweet recipe. First, of course, it adds that little spicy quality, which contrasts well with sugar. It also works similarly to salt in that it actually makes flavors taste more like themselves, so in the case of chocolate here, it helps the chocolate taste more chocolatey. I like to think of Mexican Hot Chocolate as an example. You get the contrasting spice that breaks through some sweetness and brings out that extra luxurious chocolate flavor.
how to make triple chocolate chip salt and pepper cookies
For this recipe, we went simple. I adapted my favorite chocolate chip cookie base ever so slightly with the addition of cornstarch (for extra chewiness), three kinds of chocolate chunks, and of course, our black pepper. There is such a variety of flavor when it comes to peppercorns. I have red and green peppercorns that I brought back from France a few years back that have a subtle, more mild flavor. Pink peppercorns are pretty and have a slight floral flavor. And then you have your traditional black peppercorn. You can use any peppercorn you’d like here, I just recommend tasting the pepper first, before adding it, so that you are well-informed about the flavor you are adding.
I wrote this recipe so that if you are a little nervous about dumping a bunch of black pepper in your cookie dough, you can dip your toes in a little at a time. The pepper amount in the recipe is written as a range. Start with 1/2 a teaspoon for just a tiny hint of pepper and increase the amount for more of a punch. I also really enjoyed cracking some black pepper on top of the cookies when they come out of the oven (along with our flaky salt), but I encourage you to choose your own adventure and try something new in the kitchen.
a couple other pepper desserts from the blog:
Mexican Hot Chocolate Snack Cake
Triple Chocolate Chip Salt and Pepper Cookies
Ingredients
- 3 cup (440 g) all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp cornstarch
- 1 1/2 tsp kosher salt
- 1/2-1 tsp freshly ground black pepper
- 1 cup (226 g) unsalted butter, cold and cubed
- 1 cup (190 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 100 g dark chocolate, chopped
- 85 g milk chocolate, chopped
- 125 g white chocolate, chopped
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.
- In a small bowl combine all of the chopped chocolate and stir to distribute.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar. Beat for about 2 minutes, until light and fluffy. Add the salt, pepper, and vanilla and cream again for a minute, just to combine.
- Add the eggs and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl and mix one more time.
- With the mixer on low speed, gradually add the dry ingredients, mixing until just combined and no flour streaks remain. Add 3/4 of the chocolate pieces to the dough and mix for another 30 seconds, until chocolate is distributed throughout.
- Using a 1 1/2 tbsp sized scoop, scoop cookie dough onto a parchment-lined sheet tray. Top the cookies with the remaining chocolate pieces, cover the tray with plastic wrap and chill for at least 30 minutes, and up to 24 hours.
- When you are ready to bake, preheat the oven to 350° F. Place cookies on a baking sheet, leaving about 2” of space between them. Bake for 10 minutes, then tap the sheet tray on the counter to settle the chocolate. Return the cookies to the oven and bake for another 2-3 minutes, until the edges are golden and the tops are dry. Let cool completely on the pan and then sprinkle with flaky salt and couple grinds of black pepper.
Notes:
I wrote this recipe to be a bit flexible if the idea of adding pepper to your cookies is making you a little nervous. Start with 1/2 tsp of black pepper for a savory hint or use the full 1 tsp measurement for a bit more of a punch. Pepper complements chocolate very well, so if you're on the fence, go for it!
