Chocolate Pepper Cookies

[Guest guest]

I just bought a silpat and it works even better than the parchment paper. I do

recommend any bakers within the group investing in one.

DM

 

Chocolate Pepper Cookies

 

1/2 cup currants or raisins

2 tablespoons Kahlua

2 ounces unsweetened chocolate

4 ounces bittersweet chocolate

3 tablespoons butter

6 tablespoons flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 to 1 teaspoon cracked black pepper

2 eggs

3/4 cup sugar

1 teaspoon vanilla

2/3 cup chocolate chips

 

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper. Combine currants with Kahlua in small

saucepan and warm over low heat. Set aside to cool.

Combine unsweetened and bittersweet chocolates with butter in heavy saucepan and

melt, stirring frequently, over low heat. Set aside to cool.

In small bowl, stir together flour, baking powder, salt, cinnamon, and cracked

pepper.

Beat eggs and sugar until pale and thick, 5 minutes. Beat in vanilla. Pour

melted chocolate into beaten egg mixture and fold to combine. Fold in flour

mixture. Gently stir in currants and chocolate chips. (The dough should be

loose.)

Drop by spoonfuls onto lined cookie sheets. Bake 8 to 10 minutes, until tops are

cracked and shiny and cookies are slightly puffy. Let cool 5 minutes on sheets

and then transfer to racks.