- 1/2 cup dried currants
- 2 tablespoons coffee flavored liqueur (such as Kahlua®)
- 4 ounces unsweetened chocolate
- 2 ounces bittersweet chocolate
- 3 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
- Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
- Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
- Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
- Fold flour mixture into sugar and chocolate mixture until combined.
- Stir in dark chocolate chips and liqueur-soaked currants.
- Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are almost set, about 12 minutes.
- Remove from the oven and leave on baking sheets to cool, 5 minutes.
- Transfer to cooling rack and allow to finish cooling, 5 minutes.
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