Chocolate Black Pepper Sable (French Shortbread)

By Priya Srinivasan - I Camp in My Kitchen - Wednesday, December 12, 2012

Being a Ardent Food Fan, the first thing i look for, in my weekend Magazine is the Recipe Section, later i read go for the other sections of the magazine. This Weekend, i got some cookies recipe in the Tabloid!!! Loved the Title of that "From the Spice Jar to the Cookie Jar!!! I immediately went into Kitchen armed with my baking equipment's!!!! No Joy is Bigger/Better than Baking on a Weekend Morning!!!! The cookies came out gorgeous!!! Loved the taste of pepper and the bite of the choco chips in-between!!!!

1/2 Cup + 2 tbsp All Purpose Flour
1/4 Cup Unsweetened Cocoa Powder
1/2 tsp Freshly Ground Black Pepper (Look @ the notes)
1/4 tsp Baking Soda
6 tbsp Crisco Vegetable Shortening (if you dont mind the Calories, use Butter)
1/2 Cup Brown Sugar
1/2 tsp Cinnamon Powder (Vanilla Extract)
1/8 tsp fine Sea Salt
1/2 Cup Finely Chopped Chocolate or Mini Chocolate Chips( i used Chocolate Chips)

  • Mix Together Flour,Cocoa, Pepper, Baking Soda using a Whisk.
  • Using a Electric Beater, Beat Butter/Crisco and Sugar together in a Bowl, until creamy and fluffy.
  • Add the Flour Mixture and Chocolate Chips to Butter-Sugar Mixture to form a soft dough. Roll the dough to a log shape, cling wrap it and refrigerate for 15-20 minutes. I shaped it to 2.5 inch diameter log. 
  • Preheat Oven to 180C. Line a Cookie Tray with Parchment Paper.
  • Take it out of the Fridge, Cut it 1/4 inch thick Disc and place it on the prepared tray, 2 inch apart.
  • Bake for 14-15 minutes or until no longer wet looking.Let it sit in the oven for a minute. 
How about some for SANTA???
  • Take it out and Cool it completely on the wire-rack. Store in a air-tight container @ room temperature for a Week.
  • I have halved the given recipe and i personally felt the amount of pepper could be more to feel the zing. May be 3/4 tsp  -1 tsp for the above measurement.
  • Refrigerating the dough is an optional step. The original recipe didn't require it. Since i have used Crisco in place of butter, i thought my dough was little soft to be handled immediately. 
  • Do not bake the Cookies more than the given time or the mentioned texture, they might crumble. First batch i baked for 17 minutes, thinking my oven might need a longer time, my cookies crumbled, while taking out of the oven. So i would suggest you to keep a watch from 14th minute.
Sending this to Bake Fest#14, happening @ CooksJoy, 
Know your Sweetness- Brown Sugar, happening @ Krithi's Kitchen, Event by Jagruti
Cookies and Cakes for Xmas, happening @ My Culinary Creations,
Eggless Bakes and Treats, happening @ Nivedhanam's, Event by Surabhi
Merry Christmas Celebrations , happening @ Ghar Ka Khana, 
Christmas Event, happening @ Cook like a bong.

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  1. Wow that is so delicious... black pepper in a chocolate cookie - that is interesting!!!
    Ongoing Event - Eggless Bakes and Treats
    Ongoing Event - SYF&HWS - Ginger

  2. loving chocolate off late and these look so perfect with milk

  3. Pepper chocolate cookies,sounds yummy

  4. Yummy.. Thanks for linking..:)

  5. Wow black peppers in sables, thats sooo brilliant, love to munch these beauties.

  6. Blackpepper and chocolate is really good combo. love it.

  7. Clicks are gorgeous and the cookies are inviting.

    Event: Bake Fest


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!