Salt & Pepper Cocoa Shortbread Cookies

On Sunday afternoons it is time for myself and my dear friend, Stacey who lives in NYC to zoom, bake and catch up on our week, which usually consists of which TV show or movie we have watched. Week one we made probably the best Almond Biscotti I have personally ever made.  Week 2 we made Sour Cream Muffins with Cardamom Streusel, which were fabulous and have been my morning breakfast for a few weeks now.  Week 3 was the classic French cookie, Madeleines.  I promise I will post both recipes soon!  This past Sunday, we made ridiculously good Salt & Pepper Cocoa Shortbread Cookies courtesy of the great baker, Doris Greenspan and that is what we are going to talk about here.

Servings

24

Ready In:

5 hours

Inroduction

About this Recipe

I love the taste of salt with chocolate but think about mixing chunky sea salt with black pepper and sugar and what you get is a wonderful, complex taste, which takes you on a journey of biting to salty, mildly sweet and then buttery decadence.  I literally had to get these cookies out of my apartment as quickly as possible!!  Another gift to the amazing people who continue to work in my apartment complex during this crisis the world is living right now.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 cup (2 sticks) butter, softened

  • 2/3 cup confectioners’ sugar

  • 1 large egg yolk

  • 1/2 teaspoon sea salt, plus more for rolling

  • 1/2 tsp coarsely ground black pepper, plus more for rolling

  • 1 tsp pure vanilla extract

  • Coarse decorating sugar, for rolling

 

Back in the dark ages when I was young and living in Manchester, England I would be in my mum’s kitchen every weekend baking pies, breads, biscuits (cookies) and literally anything that contained flour, butter and sugar.  My family loved it and for many years I thought about being a baker/confectioner.  Clearly, that did not happen but I never lost my love of baking, it just got put to the side over years as working life took over and I had the excuse to say, “I don’t have time”.  Well, while I am still very busy throughout the work week, these last few weekends have brought a revival of baking to what is currently known as my Quarantine Kitchen.  It has also brought me sanity as I spend my weekends catching up with friends while cooking, baking and just a little wine drinking 😉.

Step by Step Instructions

In a large bowl, sift together the flour and cocoa powder

In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium-low until smooth

Add the confectioners’ sugar and continue to beat until butter is satiny

Add the egg yolk, salt, pepper and vanilla and mix until smooth

Add the dry ingredients in 3 additions, beating on low speed only until each addition is incorporated

Turn out the dough on a floured work surface. Divide the dough in half and roll into two 1 to 1 1/4-inch-thick logs (about 6 inches long). Roll the logs back and forth under your palms to get a good shape

Once formed, wrap the logs in plastic wrap and if desired, place inside a toilet paper or paper towel roll to help keep shape. I didn’t do this but Stacey did and her cookies were perfectly round!

Refrigerate for at least four hours (or place in the freezer if you plan to bake later)

To bake, position your oven racks to divide the oven in thirds and preheat to 350F. Line two baking sheets with parchment paper

Remove the dough rolls from the oven. Brush each roll with egg wash and sprinkle with a salt, sugar, pepper mixture. (Choose the ratio you will most enjoy)

Use a thin bladed knife to cut logs into 1/2-inch-thick rounds and place the rounds on the baking sheet, leaving 1 inch in between

Bake for 14-16 minutes, rotating the sheets from top to bottom and front to back at the 7-minute mark. Cookies should feel reasonably firm to the touch

Remove from oven and transfer to wire cooling sheets to cool to room temperature