Cherry

Chocolate Cherry Black Pepper Cookies

by:
October 23, 2009
0 Stars
Author Notes

Until I was 30, or maybe it was 40, I loved very chocolaty desserts that oozed chocolate or exploded chocolate. I though chocolate fountains were a not-bad idea. But lately I've hankered for a more subtle relationship to chocolate. This cookie is a densely cakey one, on the not -too-sweet side; black pepper and dried cherries, as well as a bit more salt than usual, seem to make grownups more aware of the chocolate's charms. This means you don't go into a coma if you eat more than one. Add a few extra chocolate chips (or chopped chocolate) if you have kids around. —EmilyNunn

  • Serves 4-5 dozen
Ingredients
  • 1 1/2 cups flour
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup unsweetened baking cocoa
  • 1 1/2 cups chopped dried cherries
  • 8 ounces butter, softened
  • 4 tablespoons white sugar
  • 5 tablespoons dark brown sugar
  • 1 large egg
  • 1/3 cup whole milk,
  • 1 cup chopped bittersweet chocolate chips
In This Recipe
Directions
  1. Position oven rack in top third of oven; preheat to 350. Lightly grease a cookie sheet, or use a Silpat mat. In a small bowl combine flour, salt, pepper, cocoa; whisk until thoroughly mixed. Stir in chopped dried cherries. Set aside.
  2. In a large bowl, beat together butter and white sugar on medium speed until fluffy; beat in brown sugar, egg; continue beating until well blended.
  3. Slowly add dry ingredients to wet, 1/3 at a time, blending thoroughly with each addition. Stir in chocolate chips/pieces by hand. Refrigerate dough for 1 hour, at least.
  4. Form dough into 1 -inch balls (about a heaping tablespoon) and place on cookie sheet (one dozen should fit); press down to flatten, since cookies won't spread much. You want small cookies, here. Bake 12 minutes; cool on cookie sheet.
Contest Entries

See what other Food52ers are saying.

  • pauljoseph
    pauljoseph
  • EmilyNunn
    EmilyNunn
  • loisd
    loisd
  • Judy
    Judy

6 Reviews

loisd December 7, 2020
Your first steps said to preheat oven. I did that. Then one of your last steps is to chill the dough for an hour. I lost 1/2 hour's worth of propane, so I suggest that your steps be changed so that no one else preheats the oven so early for no reason. Thanks.
 
Judy June 3, 2020
Please edit the instructions to reflect the addition of milk.
 
pauljoseph November 8, 2009
I like this recipe
 
Author Comment
EmilyNunn October 24, 2009
The chocolate should be finely chopped, but not too finely. You want very small pieces, not a powder.
 
Author Comment
EmilyNunn October 24, 2009
The chocolate should be finely chopped, but not too finely. You want very small pieces, not a powder.
 
Author Comment
EmilyNunn October 24, 2009
The chocolate should be finely chopped, but not too finely. You want very small pieces, not a powder.