Chocolate cookies to die for

18 Servings

Ingredients

Quantity Ingredient
M PHELPS
½ cup Currants
2 tablespoons Kahlua
2 ounces Unsweetened chocolate
4 ounces Bittersweet chocolate
3 tablespoons Butter
7 tablespoons Flour
¼ teaspoon Baking powder
¼ teaspoon Salt
⅛ teaspoon Cinnamon
½ teaspoon Freshly ground black pepper
pinch Cayenne pepper (1/16 tsp)
2 Eggs; room temperature
¾ cup Sugar
2 teaspoons Vanilla
1 cup Chocolate chips
Parchment paper; for lining cookie sheets with

Directions

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Combine the currants and Kahlua in saucepan; warm over low heat.

Combine the unsweetened and bittersweet chocolates and the butter in a saucepan and melt over low heat, stirring frequently. Set aside to cool.

Combine the flour, baking powder, salt, cinnamon, cracked pepper and cayenne in a small bowl; stir to blend.

Beat the eggs and sugar until pale and thick, about 5 minutes. Add the vanilla and melted chocolate, 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 lined cookies 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.

Yields about 18 cookies. Source: San Francisco Chronicle, 3/22/95.

Shared by Judi M. Phelps.

Internet: jphelps@shell. portal. com, jphelps@best. com or juphelps@delphi. com

Recipe By :

Related recipes