Preheat oven to 350 degrees F. Line cookie sheets
with parchment paper. Combine the currants and Kahlua in saucepan;
warm over low heat.
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 pale 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
lined cookies sheets.
Bake 8-10 minutes, until the tops are shiny and the cookies slightly
puffy. Let cool 5 minutes before transferring to racks to cool completely.
Yields about 18 cookies.
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