Chocolate Pepper Sable

1¼ cups all-purpose flour

½ cup unsweetened cocoa powder

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.