/rating_off.png "1 Star")
Loading...| 1/2 cup dried currants | |
| 4 ounces unsweetened chocolate | |
| 2 ounces bittersweet chocolate | |
| 3 tablespoons unsalted butter | |
| 1/2 cup all-purpose flour | |
| 1/2 teaspoon freshly ground black pepper | |
| 1/4 teaspoon baking powder | |
| 1/4 teaspoon salt | |
| 1/8 teaspoon ground cinnamon | |
| 1/8 teaspoon cayenne pepper | |
| 3/4 cup sugar | |
| 2 eggs | |
| 2 teaspoons vanilla extract | |
| 1 cup dark chocolate chips |
| 1. | Soak the currants in warm water while you prepare the dough. |
| 2. | Melt the unsweetened and bittersweet chocolate with the butter in a double boiler, stirring occasionally. Remove from heat and let cool for 5 minutes. |
| 3. | In a separate bowl, whisk together the flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper. |
| 4. | Beat the sugar, eggs, and vanilla extract in a large bowl with an electric mixer on high speed until mixture is thick and pale, about 5 minutes. |
| 5. | Stir in the cooled chocolate mixture and dry ingredients until just combined. |
| 6. | Fold in the currants and chocolate chips. |
| 7. | Cover and refrigerate for at least 30 minutes. |
| 8. | Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. |
| 9. | Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. |
| 10. | Bake cookies until set around edges and cracked on top, about 10-12 minutes. |
The chili adds a subtle spicy kick to the cookie, while the chocolate gives it a rich and decadent flavor.
The currants and dark chocolate chips provide a burst of sweetness in every bite.
Some people may not enjoy the combination of chili and chocolate, or find the cookie too sweet.
Dark chocolate is rich in antioxidants, which may help improve heart health and lower blood pressure. The chili in this recipe may also help boost metabolism and reduce inflammation.
Leave a Reply