DECADENT. If you love dark chocolate, these are for you. The only chocolate I used was a bag of semi-sweet chocolate chips (11.5 oz, divided). It worked out superbly, in my opinion. (I didn't have a stainless steel bowl so I melted, slowly, in a glass bowl in the microwave.) I didn't have currants so I used dried cranberries, and I didn't have Kahlua so I made a small batch of homemade; it wasn't authentic, but it was DELICIOUS, and boy did it enhance these cookies. (I had a little rum I'd bought for Chef John's pineapple upside cake, and Wikipedia says Kahlua is made with rum not vodka.) The pepper gives you a little surprise only after you've had a few bites. I recommend eating these the next day--after you've given your mouth time to recover from licking the bowl! (Or maybe resist licking the bowl.) I'm sending these to my daughter at college who loves chocolate chili candy bars. PS. The recipe is on this site twice. The other one says to whisk the eggs and sugar in a separate large bowl. This one says to use a small bowl. USE THE LARGE BOWL. The other one also says to use room temperature eggs. I did that. No idea if it matters. (Now I'm off to make more recipes with that homemade Kahlua!)
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DECADENT. If you love dark chocolate, these are for you. The only chocolate I used was a bag...