Chocolate Pepper Cookies These are intense! I call them my “adult” cookies. If you like pepper, spice, and chocolate, you’ll love these. I’ve made them every Christmas since 2014 and they are my most requested cookie. This really is a stunner when served with French vanilla ice cream and an espresso. Ingredients: ½ cup currants 2 T. Kahlua 2 oz. unsweetened chocolate 4 oz. bittersweet chocolate 3 T. butter 6 T. flour ¼ t. baking powder ¼ t. salt ¼ t. cinnamon 1 ½ teaspoons cracked black pepper 1/8 t. red pepper (cayenne) 2 eggs ¾ cup sugar 1 t. vanilla 2/3 cup chocolate chips Instructions: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Combine currants with Kahlua in a small saucepan and warm over low heat. Set aside to cool. Combine unsweetened and bittersweet chocolates with butter in a heavy saucepan and melt, stirring frequently, over low heat. Set aside to cool. In a small bowl, stir together flour, baking powder, salt, cinnamon, cracked pepper, and red pepper. Beat eggs and sugar until pale and thick, 5 minutes. Beat in vanilla. Pour melted chocolate into the beaten egg mixture and fold to combine. Fold in flour mixture. Gently stir in currants and chocolate chips. (The dough should be loose.) Drop by spoonful (teaspoon size) onto lined cookie sheets. Bake for 8-10 minutes, until tops are cracked and shiny and cookies are slightly puffy. Let it cool for 5 minutes on sheets and then transfer it to racks. Makes about 20 cookies.
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