Chocolate Cookies "to Die For"


1/2 c. dried currants
2 tbs. Kahlua or other coffee-flavored liqueur
2 oz. unsweetened chocolate
4 oz. bittersweet chocolate
3 tbs. butter
7 tbs. flour
1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon
½ tsp. freshly ground pepper
1 pinch cayenne pepper
2 eggs, at room temperature
¾ c. sugar
2 tsp. vanilla extract
1 c. chocolate chips
Preheat the oven to 350F.
Line baking sheets with parchment paper.
Combine the currants and Kahlua in a saucepan;
warm over low heat.
Combine the unsweetened and bittersweet chocolates
and the butter in another saucepan and melt over low heat,
stirring frequently. Set aside to cool.

Combine the flour, baking powder, salt, cinnamon,
pepper, and cayenne in a small bowl; stir to blend.
p> Beat the eggs and sugar in a large bowl until
pale and thick, about 5 minutes.
Add the vanilla and melted chocolates; stir to combine.
Fold in the flour mixture.
Gently stir in the currants, any remaining Kahlua
and the chocolate chips. (The dough will be loose.)
Drop by spoonfuls onto the lined cookie sheets.

Bake 8-10 minutes, until the tops are shiny
and the cookies slightly puffy.
Let cool 5 minutes before transferring to racks to cool completely.

Per Serving (excluding unknown items): 189 Calories;
11g Fat (48.6% calories from fat); 3g Protein; 24g Carbohydrate;
3g Dietary Fiber; 26mg Cholesterol; 65mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit;
2 Fat; 1 Other Carbohydrates.