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M PHELPS
1/2 c Currants
2 tb Kahlua
2 oz Unsweetened chocolate
4 oz Bittersweet chocolate
3 tb Butter
7 tb Flour
1/4 ts Baking powder
1/4 ts Salt
1/8 ts Cinnamon
1/2 ts Freshly ground black pepper
pn Cayenne pepper (1/16 tsp)
2 Eggs; room temperature
3/4 c Sugar
2 ts Vanilla
1 c Chocolate chips
Parchment paper; for lining
-cookie sheets with
Preheat oven to 350 degrees F. Line cookie sheets with parchment
paper. Combine the currants and Kahlua in saucepan; warm over low
heat.
Combine the unsweetened and bittersweet chocolates and the butter in a
saucepan and melt over low heat, stirring frequently. Set aside to
cool.
Combine the flour, baking powder, salt, cinnamon, cracked pepper and
cayenne in a small bowl; stir to blend.
Beat the eggs and sugar until pale and thick, about 5 minutes. Add the
vanilla and melted chocolate, stir to combine. Fold in the flour
mixture. Gently stir in the currants, any remaining Kahlua and the
chocolate chips. (The dough will be loose. ) Drop by spoonfuls onto
lined cookies sheets.
Bake 8-10 minutes, until the tops are shiny and the cookies slightly
puffy. Let cool 5 minutes before transferring to racks to cool
completely.
Yields about 18 cookies.
Yields
18 Servings
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