The Perfect Chocolate Fix

Have you ever glanced at a recipe and then completely written it off, just because it sounds too odd to be good? Sometimes the "odd" ingredients can blend together so well that the end result has become this medley of complex flavors that are, well, to die for.

This is why it took me so long to make the cookies below, and also because they have pretty expensive ingredients. I tend to keep all of these things on hand now, mostly because I love having a well-stocked baking cupboard, but also because these are the ultimate in comfort for a friend having a rough time, or as a gift just because. They are absolutely amazing.

Chocolate Cookies "To Die For"

1/2 cup dried currants

2 tbsp Kahlua

2 oz unsweetened chocolate, chopped*

4 oz bittersweet chocolate, chopped*

3 tbsp unsalted butter

7 tbsp flour

1/4 tsp baking powder

1/4 tsp salt
1/8 tsp cinnamon

1/2 tsp freshly ground pepper (yes, PEPPER!!)

pinch cayenne pepper

2 eggs at room temperature

3/4 cup sugar

2 tsp vanilla extract

1 cup chocolate chips*

Preheat the oven to 350 degrees. Line baking sheets with parchment.

Combine the currants and Kahlua and heat in microwave for about 45 seconds (or on the stovetop till warm). Combine the unsweetened and bittersweet chocolates and butter and melt, stirring until smooth. Set aside to cool.

Combine the flour, baking powder, salt, and spices; stir to blend.

Beat the eggs and sugar together until thick and pale, 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 at first, then thickens as it sits.) Drop by spoonfuls onto cookie sheets.

Bake 8-10 minutes, until the tops are shiny and the cookies are slightly puffy. Let cool 5 minutes before transferring to racks to cool completely.

*As with any recipe that calls for chocolate, the better quality you use, the tastier the resulting product! Scharffenberger, Guittard, Merkens, and Green and Black's are all good choices. (Ghirardelli is OK; I like to use a higher quality for the melted chocolates and the Ghirardelli semi-sweet chips for the rest of the recipe.)