• When making this recipe, please keep in mind that the cookie dough is sticky and needs to be refrigerated overnight for best results once baked. Also, the timut pepper is here to enhance to chocolate and you will not get a spicy cookie!
• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

DOUBLE CHOCOLATE COOKIE DOUGH

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the brown and white sugars for 3 minutes on medium high speed.
  4.06 oz butter, 3.53 oz light brown sugar, 3.53 oz granulated sugar
  
• In a separate mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, timut pepper and sea salt. Set aside 2 Tablespoons to mix in with the Chocolate Chips. NOTE: This will allow the chocolate chips not to drop at the bottom.
  4.41 oz all-purpose flour, 2.05 oz unsweetened cocoa powder, 1 tsp baking soda, 1/4 tsp Timut pepper, 1/8 tsp sea salt
  
• Add the egg, milk and vanilla bean paste to your butter/sugar preparation. Mix on low until combined (about 1 minute).
  1 egg, 0.53 oz milk, 1 tsp vanilla bean paste
  
• Sprinkle the flour mixture. Continue to mix on low until just combined. IMPORTANT: Do not over mix. Then, fold the chocolate chips/flour and chocolate milk M&Ms.
  4 oz dark chocolate chips, 4 oz Chocolate Milk M&Ms
  

ASSEMBLY

• Cover to contact and refrigerate the dough overnight. NOTE: It is very sticky, that's perfectly normal.
  
• When ready, take the dough out of the refrigerator. Preheat oven to 350F/180C.
• Roll 3 tablespoons of dough into a cylinder shape between the palm of your hands previously coated with a bit of flour. NOTE: This will allow the dough to stick less to your hands. Place each cookie dough "standing" directly on your Large Bonmat at least 2 inches | 6 cm apart from each other. I first baked 9, then the remaining 6 on my baking sheet.
  

BAKE!

• Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.
  
• Once your Double Chocolate Cookies with Timut Pepper are out of the oven you may add more chocolate chips and M&Ms on top if you like and let your cookies cool down completely on your baking sheet. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.