Chef John's Chili Chocolate Cookies

Chef John's chili chocolate cookies recipe yields dense, dark, delicious cookies made with a dose of black pepper and cayenne pepper.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 272 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• 3 tablespoons unsalted butter
• 1 cup dark chocolate chips
• 2 tablespoons coffee flavored liqueur (such as Kahlua®)
• 4 ounces unsweetened chocolate
• 2 ounces bittersweet chocolate
• 0.25 teaspoon salt
• 0.5 cup all-purpose flour
• 0.5 teaspoon freshly ground black pepper
• 0.125 teaspoon cayenne pepper
• 0.25 teaspoon baking powder
• 0.5 cup dried currants
• 0.125 teaspoon ground cinnamon
• 0.75 cup sugar

Recipe Instructions

Step 1

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

Step 2

Preheat the oven to 350 degrees F (175 degrees C). 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 beginning to simmer, about 2 minutes. Remove from heat; set aside.

Step 4

Place unsweetened chocolate, bittersweet chocolate, and butter in a heatproof bowl; place bowl over a saucepan filled with 1-inch of simmering water set over low heat. Stir mixture occasionally, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat; set aside.

Step 5

Combine flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a bowl; set aside.

Step 6

Whisk sugar and eggs together in a large bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture; fold in flour mixture until combined. Stir in chocolate chips and currants.

Step 7

Bake in the preheated oven until cookies are almost set, about 12 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling, 5 minutes more.