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These intensely chocolatey cookies are a perfect balance of bitter and sweet, elevated by a whisper of black pepper and cinnamon. The currants, plumped in Kahlua, add bursts of fruity depth against the fudgy, dark chocolate dough. They have a crisp edge and a soft, chewy center that makes them irresistible. Ideal for pairing with coffee or tea, these cookies bring a touch of international flair to your baking rotation. They are simple to whip up but feel luxurious enough for holiday gatherings or special weekend treats.
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Chocolate Cookies To Die For
Description
These intensely chocolatey cookies are a perfect balance of bitter and sweet, elevated by a whisper of black pepper and cinnamon. The currants, plumped in Kahlua, add bursts of fruity depth against the fudgy, dark chocolate dough. They have a crisp edge and a soft, chewy center that makes them irresistible. Ideal for pairing with coffee or tea, these cookies bring a touch of international flair to your baking rotation. They are simple to whip up but feel luxurious enough for holiday gatherings or special weekend treats.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Line two baking sheets with parchment paper.
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Place currants in a small bowl and cover with Kahlua. Let soak for 15 minutes to plump, then drain excess liquid.
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Melt unsweetened chocolate, bittersweet chocolate, and butter together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth and let cool slightly.
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In a separate medium bowl, whisk together flour, baking powder, salt, cinnamon, and freshly ground black pepper.
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In a large bowl, beat eggs and sugar (if using additional sugar not listed in ingredients, otherwise proceed with eggs alone) until pale and thick. Note: If following standard cookie ratios, ensure eggs are beaten well.
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Pour the melted chocolate mixture into the egg mixture and stir until fully combined.
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Fold in the flour mixture gently until just incorporated. Do not overmix.
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Fold in the soaked currants until evenly distributed throughout the dough.
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Scoop rounded tablespoons of dough onto 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 look slightly puffy but still soft in the center.
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Let cookies cool on the baking sheet for 5 minutes before transferring 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.
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