1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
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1 teaspoon freshly ground black pepper
½ teaspoon baking soda
12 tablespoons (1½ sticks) unsalted butter, room temperature
¾ cup packed brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
1 cup finely chopped chocolate or mini chocolate chips
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, pepper and baking soda.
In a medium bowl, use an electric mixer to beat together the butter, brown sugar, granulated sugar, vanilla and salt. Add in the dry mixture to the butter-sugar blend, then mix just until a dough forms. Mix in the chocolate chips.
Roll the mixture into 36 small balls and arrange on the prepared baking sheets, leaving about 2 inches between them. Use a flat-bottomed glass to gently press and flatten the cookies on the baking sheet.
Bake 12-15 minutes, or until no longer wet looking. Cool on the pan for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature for up to a week.
Makes three dozen.
Nutrition values per cookie: 100 calories, 5 g fat (3.5 g saturated), 13 g carbohydrates, 1 g fiber, 8 g sugar, 1 g protein, 10 mg cholesterol, 35 mg sodium.