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Author Notes: I am a sucker for black pepper. I started adding it to my favorite extra-gooey chocolate cookies for certain get togethers (these are definitely cookies for the grown-up crowd). Dried cherries offset the spiciness and of course are delish with the dark chocolate. (Base for cookie recipe adapted from Baking and Pastry by the Culinary Institute of America). - erinmcdowell
Makes about a dozen cookies
- 1 1/4 ounces all purpose flour
- 3/4 teaspoon baking powder
- pinch salt
- 2 teaspoons freshly ground black pepper
- 2 1/4 ounces unsweetened chocolate
- 8 ounces good dark chocolate (60% region is good)
- 1 1/2 ounces butter
- 3 eggs
- 8 ounces sugar
- 1 teaspoon vanilla extract
- 5 ounces dried cherries, roughly chopped
- 6 ounces good dark chocolate, chopped into chunks
- Sift the flour, baking powder, salt, and pepper together.
- Melt the chocolates and butter together over a double boiler. Remove from the heat and cool slightly (should still be fluid but not too hot).
- In the bowl of an electric mixer, whisk the eggs, sugar, and vanilla together until combined. Increase to medium speed and mix until the mixture is pale and thick, about 4-5 minutes.
- Gently fold in the chocolate mixer, and mix to combine. Add the dry ingredients gradually, mixing just to combine. Fold in the cherries and and chocolate chunks.
- Scoop the dough onto a lightly greased baking sheet, and press down the dough slightly. Bake in a 350 degree oven until set around the edges (they will still appear very soft in the middle, but will set as they cool), about 10-12 minutes (this is using a large cookie scoop, keep an eye on the first batch depending on how big you're making your cookies). Do not overbake - these cookies are wonderfully ooey-gooey when baked just until set with a crackled surface. Cool on a wire rack.
- This recipe was entered in the contest for Your Best Chocolate & Spice
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