Chef John's Chili Chocolate Cookies recipe
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Ingredients
- ½ cup dried currants 2 tablespoons coffee flavored liqueur (such as Kahlua®) 4 ounces unsweetened chocolate 2 ounces bittersweet chocolate 3 tablespoons unsalted butter ½ cup all-purpose flour ½ teaspoon freshly ground black pepper ¼ teaspoon baking powder ¼ teaspoon salt ⅛ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper ¾ cup sugar 2 eggs 2 teaspoons vanilla extract 1 cup dark chocolate chips
Nutrition Info
- 271.6 caloriescarbohydrate: 36.4 gcholesterol: 35.1 mgfat: 14.3 gfiber: 3.3 gprotein: 3.9 gsaturatedFat: 8.5 gservingSize: -sodium: 74.2 mgsugar: 27.4 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Chili Chocolate Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Line two baking sheets with parchment paper or silicone baking mats.
Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
Fold flour mixture into sugar and chocolate mixture until combined.
Stir in dark chocolate chips and liqueur-soaked currants.
Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are almost set, about 12 minutes.
Remove from the oven and leave on baking sheets to cool, 5 minutes.
Transfer to cooling rack and allow to finish cooling, 5 minutes.