Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
2. 2 Heat currants and coffee liqueur in a saucepan over low heat until beginning to simmer, about 2 minutes. Remove from heat; set aside.
3. 3 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.
4. 4 Combine flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a bowl; set aside.
5. 5 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.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 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.

Nutrition per serving