These thick cookies are a winning combination of peppery fruity pink peppercorns, bittersweet dark chocolate, and just a touch of salt. The bold and balanced flavors make a great companion to a hot cup of coffee or English breakfast and will wake up your taste buds.
Make quick work of the cookie dough by using a stand mixer, but a bowl with a wooden spoon will also do. The cookie dough comes together quickly and can be made 1-2 days ahead of time, or even made ahead and then frozen, ready to bake when you are.
This recipe makes 18 cookies.
Ingredients
2 sticks/1 cup butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
2 tsp vanilla extract
3 cups (360g) all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 cup bittersweet chocolate chips OR chopped 70% chocolate
¼ cup pink peppercorns
Fleur de sel (about 2 tsp)
Directions
Sift together the flour, salt, and baking soda into a bowl and set aside until ready to use.
Using a stand mixer with the paddle attachment or a large bowl with a wooden spoon, cream the butter and sugars together on medium until smooth, 3-4 minutes in the mixer or 7-8 minutes by hand. Add the vanilla extract and one egg at a time. Beat until smooth, about 1 minute after each egg addition. Scrape down the sides of the bowl and the paddle at least once.
Add the flour mixture all at once and pulse to slowly mix in, then beat on low for 30-60 seconds until it holds together in large clumps (streaks of flour will remain). Remove the bowl from the mixer and add the chocolate and pink peppercorns. Stir by hand with a spatula or wooden spoon just until the chocolate and peppercorns are evenly distributed. Do not overmix.
At this point, optionally rest the dough in the refrigerator for 1 hour or overnight—this helps the flavors combine as the sugars and salt dissolve and the peppercorns macerate.
When ready to bake, preheat the oven to 350° and line a baking sheet with parchment paper. Scoop ¼ cup balls (about 2.5oz by weight) of dough and place them 3” apart on the baking sheet. Bake for 10 minutes then remove the baking sheet from the oven. Quickly sprinkle a pinch of fleur de sel on each cookie, a scant ⅛ tsp on each, then return the sheet to the oven, rotating to ensure even cooking. Bake an additional 6-10 minutes until cookies are golden brown.
Remove the cookies from the oven and cool slightly on the baking sheet for a couple minutes, then transfer to a wire rack to cool completely. Cookies will last up to 5 days in a sealed container.
Buy the spices you need to make this recipe!
