Chef John s Chili Chocolate Cookies

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

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.