Chef John's Chili Chocolate Cookies


  • 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
  • 2eggs
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Line two baking sheets with parchment paper or silicone baking mats.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.

  • Step 6

    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.

  • Step 7

    Fold flour mixture into sugar and chocolate mixture until combined.

  • Step 8

    Stir in dark chocolate chips and liqueur-soaked currants.

  • Step 9

    Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.

  • Step 10

    Bake in the preheated oven until cookies are almost set, about 12 minutes.

  • Step 11

    Remove from the oven and leave on baking sheets to cool, 5 minutes.

  • Step 12

    Transfer to cooling rack and allow to finish cooling, 5 minutes.

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