South African Chocolate Pepper Cookies – a delicious recipe with bittersweet, butter, brown sugar, eggs, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 8 ounces of the chocolate and set aside.
2
Beat the butter until light and airy. Add the sugar and beat until completely incorporated into butter.
3
Add the eggs one at a time, mixing well after each one.
4
In a separate bowl, sift or whisk the flour and baking soda. With the mixer on low speed, slowly add the dry ingredients to to butter mixture little by little, until just incorporated.
5
Mix the melted chocolate into the butter mixture. Stir in the remaining chopped chocolate and the ground pepper. Cover and refrigerate until dough is cool and firm.
6
Preheat oven to 350u00b0 F. Line a baking sheet with parchment paper (or grease generously).
7
Drop the batter by the tablespoonful onto the baking sheet, about 1 inch apart on sheet. Bake for 10 to 12 minutes, until crisp on outside but still chewy inside.
1062
kcal
Calories
42
g
Fat
150
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound bittersweet or semisweet chocolate, chopped and divided, ½ tablespoons butter, at room temperature, 2/3 cup brown sugar, 2 large eggs, and more.
Yes, South African Chocolate Pepper Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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