Hello! This is Chef John from Foodwishes.com with my wife Michelle’s famous Chili Chocolate Cookies. That’s right, chocolate cookies, they have pepper and chili and a bunch of crazy ingredients. They’re so unbelievably good. So, she’s going to make this, I’m going to film and talk.
First step, we’re going take some dry currants and you’re going to put a little bit of coffee liqueur known as Kahlua, alright and you’re going to heat that just until the Kahlua starts to simmer. It’s going to take just a couple of minutes. You see that and as soon as you see it simmering, just turn it off and let that sit. That’s something you do ahead of time. Then I’m going to put about an inch of water in this saucepan on low heat with a stainless steel bowl over it. I’m going to put some butter and our chocolate which is a combination of bitter sweet and unsweetened. All the ingredients are on the side by the way so very critical the measurements to make sure you get the ingredients. Alright, just do that until the chocolate melts. Give it a stir every once in a while and turn that off, set it aside.
Alright, then we’re going to do our dry ingredients which are flour, some baking powder, some salt, a little cinnamon, some black pepper, finely ground black pepper, freshly ground, do not use anything out of a can and some cayenne pepper. So, it seems weird, I know, but you know, relax. So mix that up, set that aside, that’s your dry ingredients.
Alright, in another bowl, we have our white sugar and our eggs and we’re going to whisk that up until it’s light and fluffy and changes color from like a golden to like a very pale yellow. Let’s continue about five minutes. Use your electric mixer if you want but we want old school. We’re going to have a little bit of vanilla, whisk that in and then we’re gonna take that chocolate butter mixture that we melted very slowly over the double broiler. Alright, scrape that in, we’re going to give that a mix. I love how the color changes. Look at that. By the way, on my wife’s hands are much nicer than mine so much less hairy. Alright, after the chocolate is mixed in, go ahead and dump in your dry ingredient that was our flour mixture with the secret pepper ingredients. Alright, once that’s folded in, go ahead and dump those clumped up coffee liqueur soaked currants and a cup of semi-sweet dark chocolate chips.
Alright, once that’s mixed, you are ready to make cookies. Now, this is going to be a very thin, very wet cookie dough so don’t be scared. Alright, I’m going to use this little sorbet scooper which I think is really nice for making cookies, a couple of tablespoons fit in there and you know, they come out sort of the same size. Don’t crowd them. Okay, I’m going to do two pans worth it, you’re going to get about 24 out of this recipe. In fact I think we got 22 but you know it depends. We’re going to put this on a 350-degree oven for 12 minutes approximately. The recipe says 10, this took actually like closer to 14. And I did two pans so it took a couple of minutes longer. I would say 10-12 minutes is probably good if you’re baking one tray at a time. They’re just going to be barely set. They’re going to look a little bit wet when hey come out. You’re going to leave them on the pan for five minutes so that they just set up a little bit then you’re going to transfer them to a cooling rack. I love to cool and then consume and you are going to be amazed at the intense chocolatiness of this cookie. You’re not going to so much taste the pepper as it’s going to enhance that chocolate flavor. They’re not, you know, spicy. If you bit into one, you wouldn’t be like, oh, I’m tasting pepper. It’s really interesting the effect that it has on the chocolate.
Thank you Michelle for sharing your secret recipe. So anyway, we both hope you get those a try. All the ingredients are on this site and as always, enjoy.
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