Makes About 20 Chili Chocolate Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
- 1/3 cup dried currants
- 2 tablespoons Kahlua
- 2 ounces bittersweet chocolate
- 4 ounces unsweetened chocolate
- 3 tablespoons unsalted butter
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/8 tsp cayenne pepper
- 2 large eggs, at room temperature
- 3/4 cup sugar
- 2 tsp vanilla
- 1 cup dark chocolate chips
Combine the currants and Kahlua in small saucepan and place over low heat. When the Kahlua begins to bubble, turn off the heat, stir and set aside.
Combine the chocolates and butter in a metal bowl. Place over a saucepan containing an inch of water. Place over low heat, stirring occasionally, until melted. Remove and set aside.
Combine the flour, baking powder, salt, cinnamon, black pepper and cayenne in a medium mixing bowl. Stir and set aside.
Using a whisk or electric mixer, beat the eggs and sugar until thick and pale yellow in color, about 5 minutes. Add, vanilla and melted chocolate mixture, and stir until combined. Fold in the flour, and then fold in the currants/Kahlua and chocolate chips to form a very loose cookie dough.
Drop by rounded tablespoons onto silicone-lined cookies sheets. Bake 10-12 minutes, until the tops are shiny and the cookies have risen very slightly. Allow to cool on baking sheets for 5 minutes before transferring to racks to cool completely before serving.