Recipes Cuisine Latin American Mexican Chef John's Chili Chocolate Cookies 4.7 (67) 58 Reviews 15 Photos Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 18, 2020 Save Rate Print Share Add Photo 15 15 15 15 Prep Time: 20 mins Cook Time: 15 mins Additional Time: 10 mins Total Time: 45 mins Servings: 12 Yield: 24 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings ½ cup dried currants 2 tablespoons coffee flavored liqueur (such as Kahlua®) 4 ounces unsweetened chocolate 2 ounces bittersweet chocolate 3 tablespoons unsalted butter ½ cup all-purpose flour ½ teaspoon freshly ground black pepper ¼ teaspoon baking powder ¼ teaspoon salt ⅛ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper ¾ cup sugar 2 eggs 2 teaspoons vanilla extract 1 cup dark chocolate chips Directions 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. I Made It Print 98 home cooks made it! Nutrition Facts (per serving) 272 Calories 14g Fat 36g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 272 % Daily Value * Total Fat 14g 18% Saturated Fat 9g 43% Cholesterol 35mg 12% Sodium 74mg 3% Total Carbohydrate 36g 13% Dietary Fiber 3g 12% Total Sugars 27g Protein 4g 8% Vitamin C 0mg 0% Calcium 31mg 2% Iron 3mg 15% Potassium 220mg 5% * 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.