Chili Chocolate Cookies

Chili Chocolate Cookies

23
Chef John 22212

"These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne, which to some may seem like an odd addition. But one taste and you'll understand the method to this madness."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine the currants and coffee liqueur in a small saucepan; bring to a simmer over medium heat and remove from heat immediately.
  3. Pour water into a saucepan until about 1 inch deep and place over low heat. Place a stainless steel bowl over the saucepan to form a double boiler. Combine the bittersweet chocolate, unsweetened chocolate, and butter in the bowl heat and stir just until the chocolate melts; set aside.
  4. Stir together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper in a bowl; set aside.
  5. Whisk the eggs and sugar together in a separate large mixing bowl until light and fluffy and pale yellow in color, about 5 minutes. Add the vanilla extract; stir. Beat the melted chocolate into the egg mixture until well combined. Pour the currants and chocolate chips into the mixture; then fold in the flour mixture and stir until evenly combined. Scoop 2-tablespoon portions onto the prepared baking sheets with enough space between so they do not run together.
  6. Bake in the preheated oven until barely set, about 12 minutes. Allow to cool on the sheets until they set slightly, about 5 minutes, before transferring to a rack to cool completely.

Reviews

23
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

amazing! the cayenne and black pepper don't add spicy heat; they draw out the chocolate flavor. the spice is way in the background. perfect.

Most helpful critical review

I was so excited to try these cookies. First of all, you neglected to put in where you add the flour mixture. I added it after the chocolate to the eggs/sugar. I did not really think the caye...

amazing! the cayenne and black pepper don't add spicy heat; they draw out the chocolate flavor. the spice is way in the background. perfect.

I was so excited to try these cookies. First of all, you neglected to put in where you add the flour mixture. I added it after the chocolate to the eggs/sugar. I did not really think the caye...

These were great and surprisingly easy to make! I followed the written recipe to a tee as well as watched Chef John's Video on how to make them for more clarification! They certainly have a litt...

Although I can't honestly say this is the best chocolate cookie I've ever tasted, I can undoubtedly say it's the best chocolate cookie I've ever made. I think the cayenne kind of opens up the t...

So these were suggested to me today and I was like, hm, I do enjoy spicy chocolate, I'll make a batch! But I ended up changing A LOT so I gave the original recipe four stars, since I can't re...

I made these and was disappointed. I was expecting a lot more from these as I'd watched the video and was excited to try them because of the interesting ingredients. I think the chocolate was ...

I really wanted to be wowed with all these interesting ingredients. I even made a trip to the liqueur store to get Kahlua. I didn't have currents, but used minced prune. These were good, but not...

These were really good. Very chocolatey. The chocolate chips added a nice crunch. These were somewhat spicy, though, which is actually what I wanted, so that was good. Maybe I used more cayenne ...

I found the cookie easy to make, and my husband loved them, but I was not to fond of the peppery after taste that linger for quite a while.