Chocolate-Black Pepper Cookie

with Cardamom on Table 15

Ingredients

Yield: About 3 1/2 Dozen

3 Cups All-Purpose Flour

1 1/2 Cups Unsweetened Cocoa Powder

1/2 Teaspoon Salt

3/4 Freshly Ground Black pepper, Divided

1 Teaspoon Ground Cinnamon

1 Teaspoon Freshly Ground Cardamom

1 1/2 Cups (3 Sticks) Unsalted Butter, at Room Temperature

2 Cups Granulated Sugar

2 Large Eggs

1 Teaspoon Pure Vanilla Extract

2 Tablespoons White Sanding Sugar or Coarse Raw Sugar, for Garnish

Instructions

Sift together the flour, cocoa powder, salt, 1/2 teaspoon of the pepper, the cinnamon, and the cardamom into a clean, dry mixing bowl; set aside.

Add the butter and the sugar to the bowl of a standing mixer with a paddle attachment.  Cream the butter mixture on medium speed until light and fluffy. Scrape down the butter mixture from the side of the bowl and continue to mix on medium speed for 1 more minute.

Reduce the speed to low and add the egg, mixing just until incorporated. Add the vanilla, stirring just until it is incorporated. With the mixer on the lowest speed, begin adding the sifted flour mixture, a little at a time until all of the ingredients have been added.  Remove the dough from the mixing bowl and divide evenly between 2 sheets of parchment paper.  Using the parchment paper, form each portion of the dough into a long log, about 2 inches in diameter, with the parchment paper surrounding the dough.  Wrap each log securely in plastic wrap and chill the dough until firm, at least 4 hours. (At this point, the dough will keep in the freezer for up to 2 months.)

Preheat the oven to 325 degrees F and line several rimmed baking sheets with parchment paper.

Stir together the sanding sugar and remaining 1/4 teaspoon of black pepper in a small bowl. Unwrap the cookie dough and slice the log into 1/4-inch-thick slices. Arrange the slices on the prepared baking sheets about 1 inch apart. Sprinkle the tops of the cookies with the sanding sugar mixture, using about 1/8 teaspoon per cookie.

Bake the cookies for 12-15 minutes or until the cookies are mostly set in the middle. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a cooling rack. Cool completely before serving.