Red Pepper Chocolate Cookies



  • Butter: 150g
  • Caster sugar: 80g
  • Brown sugar: 80g
  • Flour: 230g
  • Vanilla extract: 1 tsp
  • Egg: 1
  • Baking powder: 1 tsp
  • Baking soda: 1/2 tsp
  • Dark chocolate (70%): 120g
  • Red Kampot Pepper: 2 tsp


    In a large bowl or a stand mixer with the paddle attachment, beat the butter, both sugars with a pinch of salt until the butter turns smooth and fluffy. In the meantime, grind some Red Kampot Pepper in a mixer. Then, add it to the butter mixture, with the egg and the vanilla extract and mix thoroughly.

    In another bowl, combine the flour, baking powder and baking soda. Sift these dry ingredients into the mixer and combine until the dough starts to form. Cut the dark chocolate into chunks and fold them into the dough.

    Keep the cookie dough in the refrigerator to chill for a couple of hours or up to a day.

    Heat your oven to 180°C.

    Divide the cookie dough into 60g portions and roughly shape them into balls. Place them on a baking tray making sure to keep enough space in between, so they don’t overlap when baking. Bake for 12 minutes until until the edges are just brown. Once the cookies are baked, remove them from the oven and let them cool down. Sprinkle with some Kampot Flower of Salt if desired.

    Tips : If you have small tart rings, you can place them around the cookies to give them a perfect shape. We recommend to only bake 6 cookies at the same time.