Chocolate Chip Cookies


1 tbsp finely ground RawSpiceBar's Kampot Peppercorns
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup golden brown sugar
1 large egg
1 tbsp vanilla extract
1/2 teaspoon sea salt
2-1/4 cups all-purpose flour
1/4 tsp baking soda
2-1/2 cups semisweet chocolate chip



  1. Preheat the oven to 375 degrees F, and line a couple of baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, combine the softened butter with the sugars and mix until it's smooth. Then add the egg and mix until it's evenly incorporated.
  3. Add the RawSpiceBar's Kampot Peppercorns, vanilla, and salt and mix to combine.
  4. Add the baking soda to the flour, and gradually mix this into the batter. Mix only until you no longer see any dry areas of flour.
  5. Fold in the chocolate chips. Then use a 2-inch cookie scoop to shape the batter into cookies, adding them to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about 8 per sheet.
  6. Place the baking sheets in the preheated 375 degree F oven until the cookies are golden brown along the edges, about 12 minutes.
  7. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
  8. Repeat with the remaining cookie batter, until it's all gone.

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