These chewy and dark beauties are my favorite so far--the richness is balanced by tart currents and a hint of pepper adds a kick. They're an elegant after-dinner treat, with a cup of tea or glass of milk.
They come from the San Francisco Chronicle Cookbook, with a few tweaks by me.
Triple Chocolate Spice Cookies
1/2 cup dried currents
2 tablespoons Kahlua
2 oz. semisweet chocolate
4 oz. bittersweet chocolate
3 tablespoons butter
7 tablespoons flour
1/4 teaspoon baking powder
1/4 teaspoon salt
few shakes of cinnamon
1/2 teaspoon ground pepper
pinch cayenne pepper
2 teaspoons vanilla extract
1 cup chocolate chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Combine currents and Kahlua in a small bowl and let sit while you prepare the rest of the batter. Combine the semisweet and bittersweet chocolates and butter in a small saucepan and melt over low heat, stir frequently. Set aside to cool.
Combine flour, baking powder, salt, cinnamon, pepper and cayenne in a small bowl; stir to blend.
Beat eggs and sugar in a large bowl until pale and thick. Add vanilla and melted chocolate; stir to combine. Fold in the flour mixture. Stir in the currants and chocolate chips. The dough is very liquidy, but don't be alarmed--it works out just fine.
Drop dough by spoonfuls on lined cookie sheets; bake 9 to 10 minutes, until tops are shiny and they start to crack a bit.