Cinnamon, Pink Pepper + White Chocolate Chunk Cookies


Prep Time : 15 Minutes | Cook Time : 10 Minutes | Total Time : 1 hour | Difficulty : Easy

Cinnamon, Pink Pepper + White Chocolate Chunk Cookies

So how about some cookies? Some soft chewy cookies? Alright then. I wasn’t happy with these cookies at first – the flavour was a little flat, but after some experimenting I hit on a great idea to spice them up. Pink pepper isn’t technically a pepper but has a wonderful peppery aromatic and slightly fruity flavour – a great counterpoint to warm cinnamon and sweet caramelly white chocolate.

These cookies are super simple to make – there’s really no excuse! Whisk the dry ingredients together in a large bowl. Make sure the ground pepper is well mixed in.

dry ingredients1

Heat the butter until just melted and whisk in the egg and vanilla. Add to the dry ingredients and mix to form a soft dough. Mix in the chopped white chocolate.

dough with choc3

Cover the dough with plastic wrap and chill for at least 30 minutes in the refrigerator. Preheat the oven to 180C (350F). Using a tablespoon scoop mounds of dough onto cookie sheets lined with baking paper. The cookies will spread so leave plenty of room.

on sheets raw3

Bake for 8-10 minutes turning halfway through until the cookies are browned at the edges but still a little soft in the middle.

on sheets baked3

Leave the cookies to set on the trays for a couple of minutes before transferring to a wire rack. Enjoy as soon as you won’t burn your mouth!

Cinnamon, Pink Pepper + White Chocolate Chunk Cookies


Prep Time : 15 mins | Cook Time : 10 mins | Total Time : 1 hour | Difficulty : Easy | Makes : ~50 1oz cookies

Soft, chewy lightly spiced cookies stuffed with chunks of white chocolate.

Ingredients:

  • 320 gm | 11.4 oz | 2 US cups plus 2 tbsp | 2 metric cups flour
  • 300 gm | 10.7 oz | 1 1/3 US cups plus 1 tbsp | 1 1/3 metric cups caster sugar
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground pink pepper (I used a mortar and pestle)
  • 225 gm | 8 oz | 2 sticks butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 250 gm | 8.9 oz chopped white chocolate (I used Whittakers)

Directions:

Whisk the dry ingredients together in a large bowl. Make sure the ground pepper is well mixed in.

Heat the butter until just melted and whisk in the egg and vanilla. Add to the dry ingredients and mix to form a soft dough. Mix in the chopped white chocolate.

Cover the dough with plastic wrap and chill for at least 30 minutes in the refrigerator. Preheat the oven to 180C (350F). Using a tablespoon scoop mounds of dough onto cookie sheets lined with baking paper. The cookies will spread so leave plenty of room.

Bake for 8-10 minutes turning halfway through until the cookies are browned at the edges but still a little soft in the middle.

Leave the cookies to set on the trays for a couple of minutes before transferring to a wire rack.

© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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