1 cup unsalted butter, softened
1 cup packed light brown sugar
3 Tbsp whole milk
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 tsp salt
1/2 cup cocoa powder
3/4 tsp baking soda
1/2 tsp Comapeño
1/4 tsp white pepper
In a large mixing bowl, cream butter and brown sugar with hand mixer. Add egg, milk, and vanilla and continue to cream for 2 more minutes.
In a separate bowl, whisk all dry ingredients together. Using a spatula, fold dry ingredients into wet mixture, adding one third of the dry mixture at a time. Mix until just incorporated and don't over mix! Cover and chill dough in fridge for one hour.
Preheat oven to 375 degrees. Form 1 1/2 inch balls out of about 2 Tbsp of cookie dough. Press ball down slightly on lined baking sheet, leaving about 2-3 inches between cookies. Bake for about 10-12 minutes or until dry looking and set in the middle. Cool on baking sheet for about 2 minutes before removing to wire rack to let cool completely.
Chef Amy Sins is a born-and-raised South Louisiana girl with Cajun and Creole cooking woven into her culinary DNA. In 2012, Chef Amy opened Langlois – her dream restaurant, an endeavor that seeks to preserve Louisiana cuisine through interactive dining demonstrations and classes. Since then, Langlois has received local, regional and national praise, including selection as one of the “Best Cooking Schools Around the World” by Travel + Leisure.