"Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening." — Chef John
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coffee flavored liqueur (such as Kahlua®)
freshly ground black pepper
dark chocolate chips
I made this recipe just as Chef John said to, right down to the grinding of the black pepper. But it was that pepper that made me rate this a 4 rather than a 5. We thought 1/2 teaspoon of the black pepper was just a little too much, and for that ingredient in a cookie, that is more important than if this were a main dish of some sort. I would suggest trying only 1/4 teaspoon. I loved how the cookies retained their shape and how wonderfully chocolatey they are. I baked them on parchment for 11 minutes and that was perfect---just a little underdone in the middle. It was hard to find the currants, but Sprouts had them! I got about 30 cookies with a 2-tablespoon scoop. I'll definitely make these again with my adjustment. Thanks, Chef!
Awesome cookies! I like to try my best and make the recipes the first time exactly like they are written but I had a hard time finding dark chocolate chips. I substituted the left over 2 ozs of bittersweet chocolate from the 4oz bar, chopping it into 1/2 inch pieces. I used good chocolate, fresh ground black pepper and opened a new jar of cayenne. I baked them on parchment at 350 for 12 minutes, cooled on the pan for 5 minutes and transferred to the rack. I had a "warm" cookie and one that had set a couple of hours. I preferred the one which sat as the flavor was much better. Oh and it was so good with a cup of espresso. Thank you so much for the recipe! BTW this is my first review after trying many, many recipes. They were that good!
OMG - These cookies are WONDERFUL! I've pinned them on Pinterest, posted them on Facebook and am giving out batches in my annual cookie offerings. I've rated them "PG-13" because small humans may not appreciate the way these wonderful cookies bite back, but I promise it's just a little nip - just enough to let you know there's some pepper in there somewhere. I followed the recipe exactly and they all came out perfectly. The hardest part was making them uniform in size and shape, but I was more than happy to eat the "misshapen" cookies ... I'll be make another batch before the 2012 holiday season is over! YUMMMMM!
The cookies are fabulous. Not inexpensive, but fabulous. I don't substitute ingredients in a recipe, so what you see is what you get. Did I say fabulous? Fabulous.
Excellent recipe. A crowd pleaser. Currants are hard to find in our area, so I used dried cranberries which add a little hint of tartness to the cookies.
Awesome cookie! Very rich and decadent with complex flavor. I made a few changes- used cranberries instead of currants, 2 tbsp very strong coffee instead of kahlua, halved the black pepper, doubled the cinnamon and used 3/4 tsp freshly ground dried chilis instead of cayenne. I also topped each cookie with a small chunk of candied chili pepper before baking. Will make them again!
This time I added about a half cup of walnuts, and shazaam, now these cookies are excellent.
I tried this recipe but without the Kahlua because I can't take alcohol. The recipe was good but it was too much chocolate for my taste. I would add 1 cup walnuts instead of more chocolate chips. Other than that, I thought it was really good. I love the pepper and the cayene pepper in it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chili Chocolate Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 129
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