These decadent chocolate cookies are a true indulgence for any sweet tooth. Featuring a deep, complex chocolate flavor from both unsweetened and bittersweet varieties, they are elevated by a splash of Kahlua and plump, juicy currants. The addition of a subtle pinch of cinnamon and freshly ground black pepper adds an unexpected warmth and depth that cuts through the sweetness. With a texture that is soft and fudgy in the center with slightly crisp edges, these cookies are perfect for pairing with a cup of coffee or tea. They make for an elegant yet comforting dessert, ideal for holiday gatherings, afternoon treats, or simply satisfying a late-night craving.
Chocolate Cookies To Die For
Description
These decadent chocolate cookies are a true indulgence for any sweet tooth. Featuring a deep, complex chocolate flavor from both unsweetened and bittersweet varieties, they are elevated by a splash of Kahlua and plump, juicy currants. The addition of a subtle pinch of cinnamon and freshly ground black pepper adds an unexpected warmth and depth that cuts through the sweetness. With a texture that is soft and fudgy in the center with slightly crisp edges, these cookies are perfect for pairing with a cup of coffee or tea.Ingredients
Directions
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Line two baking sheets with parchment paper or silicone baking mats.
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In a small saucepan, combine the currants and Kahlua. Warm over low heat for 2-3 minutes until plump, then remove from heat and set aside to cool slightly.
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In another saucepan, combine the unsweetened chocolate, bittersweet chocolate, and butter.
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Melt over low heat, stirring frequently, until smooth. Remove from heat and let cool slightly.
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In a small bowl, whisk together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper.
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In a large mixing bowl, beat the eggs and sugar together until pale and thick, about 5 minutes.
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Add the vanilla extract and the melted chocolate mixture to the egg mixture, stirring until well combined.
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Gently fold in the flour mixture until just incorporated; do not overmix.
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Fold in the soaked currants (including any remaining Kahlua liquid) and the chocolate chips.
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Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 8-10 minutes, or until the tops are shiny and the cookies are slightly puffy but still soft in the center.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 997.3kcal
- % Daily Value *
- Total Fat 54.4g84%
- Saturated Fat 32.8g164%
- Cholesterol 24.2mg9%
- Sodium 1371.5mg58%
- Total Carbohydrate 109.1g37%
- Dietary Fiber 17.4g70%
- Sugars 69.1g
- Protein 10.3g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
