© Laura Edwards/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Julia Aden.
Consciously go wrong on the spice shelf: Black pepper gives these cookie classics with chocolate pieces an unusual and surprisingly warm note.
To use spices that are actually used for hearty dishes spice up on old favorites. I have already tried a lot on shortcoming pastries, from pink pepper to fennel seeds to coriander. Here I chose a comfortable, warm pepper note. Black pepper is not as fiery as the well-known chocolate chili combination, its sharpness only gets through at the end, but lasts a little longer.
Mix in the food processor or with the hand mixer butter, sugar and black pepper three to four minutes until a light, fluffy mass has been created. Add the flour completely and stir at a low level until the ingredients have connected. Add the chocolate pieces and only stir in to distribute them evenly in the dough.
