Another Sunday, another recipe! What could be better after a long week in the kitchen, after a long week with no breaks and after a long week with no sleep: cookies.
Truthfully I made these last Sunday, with every intention to get this up on Wednesday – but my work schedule went awry and there ended up being no down time. So here we are, finally, and I’m excited to share this one because it’s a fun simple recipe for those that enjoy a little spice in their sweet treats.
I love mixing savoury spices into my desserts; it’s always been a favourite thing of mine and a fun preference. I also appreciate desserts or treats with a little depth and not an overwhelming amount of sweetness, where after 2 bites, you’ve had enough. If you’re going to enjoy a cookie, really enjoy it because if it satisfies you then it’s much easier to have that self control – and not eat a whole tray.
I can’t lie, once these were made I went on a million errands and told myself I’d have one when I got back. After walking for 3 hours, why on earth I did that is beyond me, I ate two. I couldn’t help it; they were so crisp and light that two were going down the hatch. I then quickly realized they needed to be packed up and brought to work the next day.
These are not your typical soft chewy cookies, they are more of thin snap cookie – the perfect coffee cookie!
Choosing the chocolate in this recipe is important, because you want to be able to taste they buttery cookie, the salty crunch, and the pepper. If the chocolate you’re using is too sweet, everything will get muddled. So I suggest a 70% chocolate or higher depending on preference. In today’s recipe I’m showcasing a beautiful chocolate made by Soul Chocolate Roasters. They are a local artisanal company here in Toronto, that make exquisite chocolate, and they have the best looking packaging if you ask me. I’m lucky enough to know Kyle and Katie personally, and got a sample of a couple varieties to play with. In this recipe I used the Madagascar 70% – known to have a citrus like acidity, with notes of red fruit, a very well balanced blend. This was actually the chocolate that got them into specialty chocolate, much different then you’ll find elsewhere.
Whenever I can support and highlight a local company I will because I find something so special about people who really master and have a deep passion for their craft and for these guys it’s all about chocolate.
As mentioned in my last post, I’ll always leave you with the balance profile because I always look for that flavour and texture balance in everything I make, to create a true satiating bite.
Sweet: Hint of coconut sugar
Savoury: Black Pepper
Creamy: Ghee and Chocolate
Salt N’Pepper Cookies
Yields: 12 cookies
1 cup (100g) Almond flour
2 Tbsp (17g) arrowroot starch
¼ tsp salt
1/4tsp baking soda
½ cup (90g) ghee, softened
½ cup (71g) coconut sugar
1 large egg
1 Tbsp vanilla
1 tsp ground pepper, freshly cracked (not powdered black pepper)
½ cup (62g) 70% chocolate chunks: Madagascar
Maldon salt flakes for topping
- Preheat the oven to 350 degrees. Grease and line two large baking sheets, do both to prevent the parchment from curling up and messing up the shape of these thin cookies.
- In a large bowl, mix the almond flour, arrowroot, salt and baking soda. Set aside.
- In the bowl of the stand mixer, with the paddle attachment (a hand mixer will work just fine) cream the ghee and coconut sugar until fluffy, then add the pepper, vanilla and egg. Mix on high speed until fully incorporated. Add in the flour mix and mix until creamy and thick.
- This will not look like your typical cookie dough; in a way it resembles a thick butter cream. So for best scooping method, I used a mini black handle ice cream scoop to scoop out even portions. Otherwise, you will need to drop 2 tbsp of batter down per cookie.
- Make sure to leave enough room because they will spread, hence why we are using 2 sheets.
- At this point pop them in the oven for 4 minutes, then quickly pull them out and drop some chocolate chunks on top of each one.
- Put them pack in the oven for 6 – 8 minutes. 6 minutes will yield a greater chew, and 8 will yield a more crisp cookie, which is what I did.
- Once out of the oven, add a sprinkle of Maldon salt to each (a little goes a long way) then let them cool on the pan for 10 minutes before attempting to move them to a cooling wrack.
- These are best when made and enjoyed the same day, but if stored in a sealed container overnight they will hold up for 3 days. They may loose their crispy texture a bit, but you can always through them back in the oven for 1 minute.
- If you don’t like black pepper, feel free to leave it out! I will still be a great salty chocolate chunk cookie
Happy Sunday Gang!
– Chef Steph