Chili Chocolate Cookies Recipe

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper or silicone baking mats.

Heat currants and coffee liqueur in a saucepan over low heat for about 2 minutes until it begins to simmer. Remove from heat and set aside.

Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted. Remove from heat and set aside.

Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.

Whisk sugar and eggs in a small bowl for about 5 minutes until light, fluffy, and pale yellow. Slowly whisk in vanilla and melted chocolate mixture.

Fold flour mixture into sugar and chocolate mixture until combined.

Stir in dark chocolate chips and liqueur-soaked currants.

Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.

Bake in the preheated oven for about 12 minutes until cookies are almost set.

Remove from the oven and leave on baking sheets to cool.

Transfer to cooling rack and allow to finish cooling for 5 minutes.