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in a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. set aside. using a stand mixer on medium speed, soften the butter, about 1 minute. add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. beat in 3/4 teaspoon of the pepper and the allspice. scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. reduce speed to low and stir in the flour mixture, just until combined. lightly dust the work surface with flour and turn the dough onto it. roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours. position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. line 2 baking sheets with parchment paper or silpat liner. slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely. in a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. after all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.
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Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping