The addition of pepper to this cookie really intensifies the chocolate flavor, much like adding a bit of salt to dessert recipes makes them even sweeter and more delectable. Although the cookies aren’t particularly spicy, you can tell that something unusual and amazing is taking place.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 24 cookies |
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
Instructions
- 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.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 74 mg |
| Sugars | 27 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies are deliciously dense like a brownie and the flavor is exceptional. The currants aren’t overpowering but add an interesting chew. I made as written except for the coffee liquor; I used a bourbon cream liquor I had on hand. These were a hit for the Christmas cookie gift box. Thanks, Chef John!
Very chocolaty and spicy ! I did not have chocolate chips and black currant so I used 1 cup of raisin soaked in triple sec. This is better than regular chocolate chip cookies , very rich and not too sweet. For those who love chocolate and pepper , this is it !
I’m not always a huge chocolate dessert person, so super chocolatey cookies wouldn’t necessarily be a go-to. But these will be. The salt and spice add dimension, while the currants bring some acid and brightness. I followed the directions exactly and didn’t make any substitutions. I don’t know that I’d do anything differently in the future… for me, the chocolate chips might not be a necessity.
These cookies were fun to make. They are somewhat like cookie-shaped brownies. I made them as a unique Valentines treat for my grandkids. They loved them! They weren’t too spicy at all. A great recipe for any special day.
These were delicious. They are very dense. I did a double take at only 1/2 cup of flour. I did one batch at the recommended 12 min and one at 14-15 min and the longer time I felt helped them firm a bit and not be quite so much like a mini lava cake, but honestly both batches are delicious and I will definitely be making this recipe again.
I didn’t have dark chocolate chips so used white because that’s what I had on hand. These are very decadent, soft and delicious. There’s the smallest amount of heat as you’re chewing and that’s really cool. I might add a smidge more black or cayenne pepper next time, but these are excellent as is. 12 minutes was the exact right baking time for my oven. Next time I will also add walnuts or pecans for a little bit of crunch. Definitely a keeper!
Wonderful cookies! It took me a few days to find the currants but it was worth the wait. I made them exactly as stated in the recipe and I love how chocolatey they are, but also the richness and complexity of all the different flavors.
Chocolaty and so good. I didn’t have all the exact chocolate so I used what I had and cranberries for currants. Delicious anyway.
I would have given it 5 stars if the appearance looked better. The taste is awesome though with cayenne, black pepper and chocolates!! Chef John never disappoints!!
I would have given it 5 stars if the appearance looked better. The taste is awesome though with cayenne, black pepper and chocolates!! Chef John never disappoints!!
Replaced currants with dried cherries, and Kahlua with Baileys Vanilla Cinnamon. Added 1 tsp of expresso and the cookies were wonderful. Gave them to my son and his roommates, so we wouldn’t eat all off of them in a day. Used Peanut Butter Whiskey and it is just as good. Took them to a party last night and they were a huge hit!
Stuck at home during Social Distancing so I decided to make a date night dinner. These were dessert and SO good. I used dried cherries. The pepper was a nice touch. Worth the effort
This is a wonderful, decadent cookie! couldnt find currants , so used golden rasins instead.
Very chocolatey. I like the pepper taste. Nuts would be good instead of the choc chips.
I love Mexican chocolate cake so was eager to try this recipe. It was kind of fun wielding all those saucepans, bowls, measuring utensils, etc. My tiny kitchen counter had not a square inch of space showing when I finished. I started washing up while the first tray was in the oven and when I got all the bowls, etc., cleared away–there was the little prep dish with the baking powder, salt, paper and cayenne. The cookies are great without them but I look forward to trying them again, this time with ALL the ingredients.
Chef John- we truly love these cookies!!! They are awesome ?? didn’t change anything. I take that back just added a touch of nuts pecans. Love these thank you so much for sharing!
I am always on the look out for recipes with dark chocolate, because of a milk allergy in our family – I think Kahlua might have milk in it – think I will try with other liquor – maybe orange? I love currants and have not found lately – will try Sprouts or try cranberries – thanks!
I don’t think anybody knows what a currant is where I live, so just used golden raisins. Haven’t used a double boiler since I realised that setting the microwave power down to 70° does just as well. Of course I did something wrong because my dough was thick, so I’ve created the new Zippy spice brownie cookie. And good…yes sir.
I enjoyed the dark chocolate taste and although no coffee was added, I felt it tasted like it was. Simple to make and a small enough batch that I can them gone in short order by my family.
No changes, definitely will make again.
These are perfect for the chocoholic! Be sure to watch the video before you make them. Also, despite the pepper, these are not spicy so have no fear! Enjoy!!