Chocolate Cookies with Red
Kampot Pepper
20 MINUTES - 10-14 COOKIES
Chocolate Cookies with Red Kampot Pepper
Ingredients
-
Unsalted butter
190g, softened
-
Palm Blossom Sugar
110g
-
Sugar
170g
-
Fine salt
1 tsp
-
Large egg
1
-
Flour
250g
-
Bicarbonate of soda
½ tsp
-
Freshly ground Red Kampot Pepper
6g
-
Dark chocolate (70%), roughly chopped
220g + 40g
-
Fleur de Sel
Whisk the butter, palm sugar, caster sugar and fine salt until light and fluffy. Add the egg. Mix until smooth.
Mix together the flour, bicarbonate of soda and Red Kampot Pepper. Fold into the wet mixture without overworking the dough. Add the dark chocolate.
Cover and chill in the fridge for at least 2 hours or overnight.
Shape the dough into portions of approximately 70 g.
Place on baking trays, leaving enough space between each biscuit.
Bake for 10 to 14 minutes at 190 degrees until the edges are golden brown and the centre is still soft. After 5 minutes, place a square of chocolate on each biscuit and return to the oven.
Sprinkle with Fleur de Sel as soon as they come out of the oven and leave to cool.
