Triple Chocolate Chip Salt and Pepper Cookies

Soft and chewy chocolate chip cookies get an upgrade with the addition of white chocolate, milk chocolate, and dark chocolate chips. A pinch of salt and a smattering of black pepper round out this triple chocolate chip cookie recipe.

Making friends on the internet is fun. This blog has connected me with bakers and pastry chefs from all over the world and I love being able to start friendships and support each other over a mutual love of butter. One of my baking blogger friends, Elana over at Lani Bakes is the best at taking out-of-the-box flavors and just making them work in desserts (I am still not over her garam masala strawberry cake). A few months ago, Elana shared a recipe for a salt and pepper brownie that peaked my interest. We chatted a bit about it, and the famous salt and pepper layer cake from Saltadena Bakery and I just have not been able to get the idea out of my head since then. 

why you should put pepper in your desserts

Incorporating pepper in desserts is such a simple way to add depth and intrigue to an otherwise pretty standard recipe. Pepper does a few different things when added to a sweet recipe. First, of course, it adds that little spicy quality, which contrasts well with sugar. It also works similarly to salt in that it actually makes flavors taste more like themselves, so in the case of chocolate here, it helps the chocolate taste more chocolatey. I like to think of Mexican Hot Chocolate as an example. You get the contrasting spice that breaks through some sweetness and brings out that extra luxurious chocolate flavor. 

how to make triple chocolate chip salt and pepper cookies

For this recipe, we went simple. I adapted my favorite chocolate chip cookie base ever so slightly with the addition of cornstarch (for extra chewiness), three kinds of chocolate chunks, and of course, our black pepper. There is such a variety of flavor when it comes to peppercorns. I have red and green peppercorns that I brought back from France a few years back that have a subtle, more mild flavor. Pink peppercorns are pretty and have a slight floral flavor. And then you have your traditional black peppercorn. You can use any peppercorn you’d like here, I just recommend tasting the pepper first, before adding it, so that you are well-informed about the flavor you are adding. 

I wrote this recipe so that if you are a little nervous about dumping a bunch of black pepper in your cookie dough, you can dip your toes in a little at a time. The pepper amount in the recipe is written as a range. Start with 1/2 a teaspoon for just a tiny hint of pepper and increase the amount for more of a punch. I also really enjoyed cracking some black pepper on top of the cookies when they come out of the oven (along with our flaky salt), but I encourage you to choose your own adventure and try something new in the kitchen. 

a couple other pepper desserts from the blog: 

Mexican Hot Chocolate Snack Cake

Strawberry Top and Black Pepper Caramel Ice Cream

Spiced Caramel Chocolate Lava Cakes

Yield: 32-36 cookies

Author: Anna Ramiz

Print

With ImageWithout Image

Triple Chocolate Chip Salt and Pepper Cookies

Prep time: 20 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 35 M

Soft and chewy chocolate chip cookies get an upgrade with the addition of white chocolate, milk chocolate, and dark chocolate chips. A pinch of salt and a smattering of black pepper round out this triple chocolate chip cookie recipe.

Ingredients

• 3 cup (440 g) all purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 2 tsp cornstarch
• 1 1/2 tsp kosher salt
• 1/2-1 tsp freshly ground black pepper
• 1 cup (226 g) unsalted butter, cold and cubed
• 1 cup (190 g) brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 100 g dark chocolate, chopped
• 85 g milk chocolate, chopped
• 125 g white chocolate, chopped

Instructions

1. In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.
2. In a small bowl combine all of the chopped chocolate and stir to distribute.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar. Beat for about 2 minutes, until light and fluffy. Add the salt, pepper, and vanilla and cream again for a minute, just to combine.
4. Add the eggs and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl and mix one more time.
5. With the mixer on low speed, gradually add the dry ingredients, mixing until just combined and no flour streaks remain. Add 3/4 of the chocolate pieces to the dough and mix for another 30 seconds, until chocolate is distributed throughout.
6. Using a 1 1/2 tbsp sized scoop, scoop cookie dough onto a parchment-lined sheet tray. Top the cookies with the remaining chocolate pieces, cover the tray with plastic wrap and chill for at least 30 minutes, and up to 24 hours.
7. When you are ready to bake, preheat the oven to 350° F. Place cookies on a baking sheet, leaving about 2” of space between them. Bake for 10 minutes, then tap the sheet tray on the counter to settle the chocolate. Return the cookies to the oven and bake for another 2-3 minutes, until the edges are golden and the tops are dry. Let cool completely on the pan and then sprinkle with flaky salt and couple grinds of black pepper.

Notes:

I wrote this recipe to be a bit flexible if the idea of adding pepper to your cookies is making you a little nervous. Start with 1/2 tsp of black pepper for a savory hint or use the full 1 tsp measurement for a bit more of a punch. Pepper complements chocolate very well, so if you're on the fence, go for it!

Similar Recipes

Rosemary Espresso Chocolate Chip Cookies

A Chocolate Chip Cookie Collection

White Chocolate Cherry Cookies with Rose Butter

Did you make this recipe?

Tag @gatheredatmytable on instagram and hashtag it #gatheredatmytable

Pineapple Cheesecake Bars

These simple pineapple cheesecake bars feature browned butter, a coconut cookie crust, and swirled fresh pineapple compote flavored with garden herbs.

Guys, I am so so excited to share this recipe with you! Vanilla bean, pineapple sage, and pineapple jam. Browned butter cheesecake filling. Coconut cookie crust. These easy cheesecake bars have it all! I developed this recipe completely on a whim about a month ago and I’ve literally been counting down until I had the opportunity to share them with you because I just know you’re going to love them as much as I do.

It all started because I had a slowly-softening pineapple sitting on my counter leftover from a styled client shoot. I needed to do something with it before it rotted and time was running out. I also noticed that my pineapple sage plant was having a moment out in the garden, bushy and beautiful and green. I like the idea of creating desserts with fun word play, so a pineapple + pineapple sage jam was born. It’s sweet and floral and a really lovely complement for a tangy, cream cheese filling.

cooking with pineapple sage

You all know how much I LOVE using herbs in my desserts and pineapple sage is a fun one. It’s a tender herb, often planted in gardens to attract hummingbirds and butterflies, with bright red blossoms and vibrant green leaves. The leaves have a distinctive, fruity pineapple-like smell, while the flavor is bright and herbaceous. If you don’t have or can’t find pineapple sage, you could easily substitute another herb like lemon verbena, mint, or basil. Or you could leave it out completely and make a vanilla pineapple jam that would still be delicious.

making the perfect cheesecake

Making the perfect cheesecake really comes down to two key factors: temperature and mixing. Cream cheese NEEDS to be at room temperature so that it will beat properly, into a smooth paste, rather than clump together. The other ingredients (butter, eggs, cream) should also be the same temperature as the cream cheese so that everything is able to homogenize properly.

When making cheesecake batter, scrape down the sides and bottom of your bowl often. This will help ensure that there are no sneaky cream cheese clumps clinging to the bowls that will leave you with lumpy batter. It’s also important to whisk together your sugar and cornstarch before adding it to the batter. The sugar granules will help break up the starch clusters in the cornstarch, making it easier to incorporate into a smooth batter.

how to make pineapple cheesecake bars

Start off by making an easy pineapple jam. Cubed pineapple, brown sugar, lots of vanilla, and pineapple sage and lemon verbena leaves (or mint or basil, see above) are combined in a saucepan. Bring it to a boil, then reduce the heat and let it simmer for 20-30 minutes, until pineapple is soft and sticky. Cool completely.

While the jam is cooling, we make our coconut cookie crust. I love using Maria Cookies because they are a favorite in our house and I almost always have a package on hand, but you could use graham crackers, gingerbread, or another shortbread cookie. Pulse cookie crumbs, coconut, and sugar in a food processor and then stir in melted butter until everything is moistened. Press the crust into a pan and set is aside while you work on the batter.

Brown some butter in a small saucepan and then let it cool off in the fridge until it reaches room temp and starts to solidify a bit. Using a hand mixer or a standing mixer, beat your cream cheese to soften. Add the sugar and cornstarch, followed by the eggs, heavy cream, and vanilla. SCRAPE DOWN THE SIDES OF THE BOWL A LOT. Add your softened browned butter and beat until your cheesecake batter is luscious and smooth. Pour it into your cookie crust and dollop pineapple jam over the top. Use a skewer to swirl the jam in and then bake your cheesecake bars until they are set with just a slight wiggle in the center. Chill those babies and then snack on them all summer long.

Yield: makes one 9x13" pan, about 24 servings

Author: Anna Ramiz

Print

With ImageWithout Image

Pineapple Cheesecake Bars

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

These simple pineapple cheesecake bars feature browned butter, a coconut cookie crust, and swirled fresh pineapple compote flavored with garden herbs.

Ingredients

for the pineapple jam

• 2 cups diced pineapple
• 1/4 cup brown sugar
• 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
• 1 sprig (about 8 leaves) lemon verbena*
• 4 large leaves of pineapple sage*

for the cheesecake filling

• 3 tbsp unsalted butter
• 16 oz full-fat cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 2 eggs
• 3 tbsp heavy cream
• 1/4 tsp kosher salt
• 1 tsp vanilla extract
• 1 1/2 tsp cornstarch

for the crust

• 5 oz cookie crumbs (such as graham crackers, Maria Cookies, or other shortbread)
• 1/4 cup shredded coconut
• 2 tbsp granulated sugar
• 4 tbsp melted butter

Instructions

to make the pineapple jam

1. Combine all ingredients in a large saucepan and set over medium heat. Bring to a boil, and then simmer for 20-30 minutes, until sugar is completely dissolved, pineapple has softened, and jam has slightly thickened. Remove from heat and cool completely.

to make the cheesecake bars

1. Preheat the oven to 325° F.
2. In the bowl of a food processor fitted with the blade attachment, combine cookie crumbs, coconut, and sugar. Pulse for 30 seconds until combined.
3. Transfer to a bowl and stir in the melted butter until coated and sufficiently moist. Press into an even layer in a parchment-lined 9x13 pan. Set aside.
4. Place butter in a small saucepan set over medium heat and cook, swirling occasionally, for 6-7 minutes, until fragrant and flaked with little brown spots. Transfer to a bowl and place in the refrigerator to cool completely.
5. In a small bowl, whisk together sugar and cornstarch.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Scrape down the sides of the bowl, and add the sugar/cornstarch mixture. Cream for about 2 minutes, until light and fluffy. With the mixer on low speed, add the eggs, one at a time, followed by the heavy cream, vanilla extract, and cooled browned butter. Switch the whisk attachment and whip until very smooth and no lumps remain.
7. Pour the cheesecake batter over the crust and use an offset spatula to smooth into an even layer.
8. Dollop the pineapple jam over the top of the cheesecake and swirl with a knife or skewer.
9. Bake for 30-35 minutes, until set. Cheesecake should barely jiggle when shaken. Let cool to room temperature and then cover and chill for at least 12 hours. Slice and serve.

Notes:

If you don't have lemon verbena or pineapple jam (they are a bit difficult to find), you could substitute them with another bright herb, like mint or basil. You could also choose to leave them out completely.

Similar Recipes

Cafe Con Leche Cheesecake

Goat Cheese and Roasted Raspberry Crumble Ice Cream

La Vina Cheesecake

Did you make this recipe?

Tag @gatheredatmytable on instagram and hashtag it #gatheredatmytable

Created using The Recipes Generator

Rosemary Espresso Chocolate Chip Cookies

These soft and chewy cookies are made by steeping rosemary and instant espresso into the butter. They are filled with dark chocolate pieces and topped with flaky salt.

Ok, guys, I need a little vent session. Let’s talk about Instagram for a quick moment and then I promise, I’ll get back to the cookie content you came for. As you may know from my last little life update, we are currently in the process of moving from sunny Central Florida to Minneapolis (!!!) and there are a whole plethora of things (selling a house, packing a house, getting client work done, finding an apartment from across the country, hiring movers, loading a pod, driving across the country, etc, etc, etc) that have taken my attention for the last few weeks. I’ve taken a couple weeks off from sharing new recipes and allowed the blog to take a backseat for a bit while life settles in. So the last thing I needed during this move was for Instagram to rear it’s ugly head and throw a wrench into my plans. A couple weeks ago, my Instagram account was hacked and some little bot decided to post a RayBan advertisement on my page. I deleted the post, changed my password, and went on with my life. Then, a few weeks later, I woke up and checked Instagram (which I’ve finally learned is not a healthy thing to do first thing in the morning), only to find out that my account has been ‘temporarily locked’ as a precaution. I’ve gone through the security steps given in which I was supposed to receive a security code to verify my identity maybe a dozen times and have never received a code. I’ve tried to send a report (which is basically impossible when you are locked out of the app), and I even tried calling for support. Nothing. Nada. So I spent the last two weeks on a forced IG break.

All of this hooplah has really gotten me thinking because I HATE the idea that any part of my business is completely out of my hands and can be snatched away at a moments notice. As a food blogger, part of my business is partnering with brands for sponsored content. Imagine if I had partnerships lined up over this time—I would be breaching contracts and would lose income and there would literally be nothing I could do about it. It baffles my mind that Instagram has that kind of power over creatives. I decided this week, that I really hated the way that this dependency on Instagram has made me feel. I hate that I woke up to find myself locked out and was crying before my feet even hit the floor in the morning. I hate how it feels like something that is supposed to be a tool to help creatives grow their audience, has become this two-headed monster with the power to tank a person’s entire livelihood. I’m just not into this game anymore. So I’m choosing to focus on the blog for the time being and for the work that I create that I can control. While I finally figured out how to get back into my account, the time away was really perspective shifting. I’ll definitely still be sharing on the app regularly, but only as a way to get people excited about a recipe, not with a mindset that forces me to churn out content just for the sake of staying relevant.

how to support your favorite food blogs

To be honest, apps like Instagram are great with their likes and comments, but they don’t really help a lot if your goal is to share recipes and get people in the kitchen. The most important thing to a food blogger is blog traffic. Having consist traffic to your website provides for so many opportunities! So please, if you enjoy the content you find here or on any of your favorite food blogs, share links that lead back directly to their pages. Comment on recipes that you have made, pin images and recipes to Pinterest of recipes that you love and keep coming to our blogs!

a chewy espresso chocolate chip cookie

Ok, back to what you came here for—cookies! These chewy, espresso chocolate chip cookies are a real winner in my book. They are made by steeping rosemary springs and espresso with butter, an tiny extra step that makes for a really fantastic cookie. When choosing an espresso for this recipe, you have a few options. You can use an instant espresso powder, which should dissolve completely in the butter, or you can use finely ground espresso powder, which may not dissolve completely but will give a bit stronger coffee flavor to the final cookie. The choice is yours, but since I like coffee that packs a punch and a little added texture, I prefer espresso powder.

These cookies are made using the all-familiar creaming method and the procedure is fairly straightforward for cookies. Melt/steep your butter. Cream butter with sugar, add the eggs, followed by dry ingredients and then chocolate. I always recommend using chopped chocolate over chips in cookie baking. Chocolate chips are coated in order to help them hold their shape during baking, which means you won’t get those much-desired chocolate puddles. Finally, the dough is chilled a bit before baking (if you’re wondering why—hop over here and read about the importance of dough chilling). These cookies, like all good cookies, are best enjoyed warm with lots of flaky salt and a big glass of milk.

a couple tips for baking rosemary espresso chocolate chip cookies

updated December 2021

I had a few folks reach out that their dough was drier than expected so I went back and tested this recipe a few more times to see if I could figure out where they were having difficulty. Here are a few things to keep an eye out to ensure that your cookies turn out perfectly!

1. Butter

   Because of the way that melted butter hydrates flour, this dough will look slightly different than a traditional softened-butter method cookie dough. Once mixed, the dough takes on a shiny quality and will greatly benefit from that extra hydration time in the refrigerator before baking.

   When cooking the butter, be sure to only keep it on the heat, uncovered until the butter is melted and the mixture just begins to bubble a bit (this should only take about 5 minutes). If you keep the butter on the heat too long, water content will begin to evaporate and you will be left with quite a bit less liquid than the recipe calls for.

2. Eggs

   I test all of my recipes with large eggs. A typical large egg weighs about 50 grams and each yolk weighs about 20 grams. If you are using smaller eggs, you may need to add an extra yolk.

3. Flour

   This is a chance for me to wax poetic about the kitchen scale yet again. If you only ever take one thing away from this blog, let it be the kitchen scale. Baking with a kitchen scale (as opposed to relying on measuring cups) is really the only way to ensure accuracy and consistency in each recipe. If you were to scoop out one cup of flour 4 different times, you would end up with a different amount each time depending on the method you use, the brand of measuring cup you stock, or even the humidity in your kitchen. Weighing your ingredients ensures that you are using the correct amount every single time and, a fun bonus, it dirties fewer dishes.

   If you don’t have a kitchen scale, this is the one I have been using for the last 4 years and it has yet to let me down.

Yield: makes 16 cookies

Author: Anna Ramiz

Print

With ImageWithout Image

Rosemary Espresso Chocolate Chip Cookies

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

These soft and chewy cookies are made by steeping rosemary and instant espresso into the butter. They are filled with dark chocolate pieces and topped with flaky salt.

Ingredients

• 1/2 cup (113 g) unsalted butter
• 3 sprigs rosemary
• 2 g instant espresso
• 1/2 cup (107 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 6 oz dark chocolate, chopped

Instructions

1. In a small saucepan, combine butter, rosemary sprigs, and instant espresso. Cook over medium heat until butter is melted and bubbling, espresso has dissolved and rosemary is fragrant. Remove from heat, cover, and let steep while you prepare the rest of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Remove rosemary sprigs from butter and discard. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Add sugar and brown sugar and beat on medium speed for 1-2 minutes, until thoroughly combined.
4. Add the egg yolks and vanilla and continue mixing until mixture is smooth and homogenous (about 2 minutes).
5. With the mixer on low speed, gradually add the dry ingredients mixing until just combined and no flour streaks remain. Fold in chocolate chips.
6. Using a 1 1/2 tbsp sized cookie scoop, scoop cookie dough and place them on a parchment lined baking sheet. Cover with plastic wrap and chill for at least 30 minutes.
7. When you’re ready to bake, preheat the oven to 350° F. Bake cookies for 8-10 minutes, until the edges are golden brown, and then let cool completely on the baking sheet. Sprinkle with flaky salt.

Similar Recipes

White Chocolate Cherry Cookies with Rose Butter

Sourdough Chocolate Chip Cookies

Chocolate Espresso Crinkle Cookies

Did you make this recipe?

Tag @gatheredatmytable on instagram and hashtag it #gatheredatmytable

Created using The Recipes Generator