Kampot Black Pepper Chocolate Chip Cookie
- 225g unsalted butter, softened
- 1 Cup sugar
- 1/2 Cup golden brown sugar
- 1 large egg
- 1 Tbspn ground Black Kampot Pepper
- 1 Tbspn vanilla extract
- 1/2 tspn sea salt
- 2-1/4 Cups all-purpose flour
- 1/4 tspn baking soda
Preheat the oven to 90 degrees, and line a couple of baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine the softened butter with the sugars and mix until it’s smooth. Then add the egg and mix until it’s evenly incorporated.
Add the pepper, vanilla, and salt and mix to combine.
Add the baking soda to the flour, and gradually mix this into the batter. Mix only until you no longer see any dry areas of flour.
Fold in the chocolate chips. Then use a 2-inch cookie scoop to shape the batter into cookies, adding them to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about 8 per sheet.
Place the baking sheets in the preheated 180 degree F oven until the cookies are golden brown along the edges, about 12 minutes.
Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
Repeat with the remaining cookie batter, until it’s all gone.