These cookies were a big hit when I sold them at the Greenpoint Food Market this spring. I can’t take credit for the recipe though, it was given to me by my friend Meg many years ago (though I changed the name)!
Chocolate Kick Cookies
1/2 cup currants
2 T Kahlua
2 oz. unsweetened chocolate
4 oz. bittersweet chocolate
3T butter
7T flour
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp freshly ground black pepper
pinch cayenne pepper
2 eggs, room temperature
3/4 cup sugar
2 tsp vanilla
1 cup chocolate chips
Preheat oven to 350.
Combine currants and Kahlua in saucepan; warm over low heat (I just put them in microwave for 30 sec).
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 page 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 the lined cookie sheets.
Bake 8-10 minutes, until the tops are shiny and the cookies slightly puffy. Let cool 5 minutes before before transferring to racks to cool completely.
Yields about 18 cookies.
