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!
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I made this recipe just as Chef John said to, right down to the grinding of the black pepper. ...