Chocolate Pepper Cookies
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
20 each N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup currants 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 easpoon cracked black pepper 2 eggs 3/4 cup sugar
1 teaspoon vanilla 2/3 cup chocolate chips



1 Preheat oven to 350 degrees F.
2 Line cookie sheets with parchment paper. Combine currants with Kahlua in small saucepan and warm over low heat. Set aside to cool.
3 Combine unsweetened and bittersweet chocolates with butter in heavy saucepan and melt, stirring frequently, over low heat. Set aside to cool.
4 In small bowl, stir together flour, baking powder, salt, cinnamon, and cracked pepper.
5 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.)
6 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.

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