I know what you might be thinking, chocolate and pepper….in a cookie…that’s a waffle…what in the….
That’s what I thought too when I first found this recipe in a Food & Wine magazine but lately I’ve been wanting to try new and contrasting things so cocoa pepper waffle cookies it was.
1 stick of unsalted butter, softened
3/4 cup lightly packed light brown sugar
1 large egg + 1 large egg white
2 teaspoons vanilla extract
1 cup of all-purpose flower
6 tablespoons of unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fresh coarsely ground pepper
2 tablespoons of buttermilk
vegetable oil spray
powdered sugar for dusting
what to do
In a bowl, with an electric mixer, beat the butter with the brown sugar until light + fluffy, about 4 minutes. Beat in the egg, egg white and vanilla.
Sift the flour with the cocoa and baking soda to remove lumps and add it, along with the pepper, to the butter mixture on low speed until the batter is moistened.
Beat in the buttermilk, the batter will be relatively stiff.
Preheat your waffle iron and spray with the vegetable oil. For each cookie, spoon about 2 tablespoons of batter into a quadrant on the waffle iron (you should be able to make more than one at a time depending on your waffle iron).
Close and cook until just fragrant, about 2 minutes. Dust with powdered sugar and serve warm or at room temperature.
These are yummy on their own, not too sweet, but with a scoop of ice cream and maybe some chocolate sauce…excuse me while I wipe up my drool.