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Chef John's Chili Chocolate Cookies

Rated as 4.6 out of 5 Stars

"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."
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45 m servings 272
Original recipe yields 12 servings (24 Cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line two baking sheets with parchment paper or silicone baking mats.
  3. 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.
  4. 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.
  5. Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
  6. 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.
  7. Fold flour mixture into sugar and chocolate mixture until combined.
  8. Stir in dark chocolate chips and liqueur-soaked currants.
  9. Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
  10. Bake in the preheated oven until cookies are almost set, about 12 minutes.
  11. Remove from the oven and leave on baking sheets to cool, 5 minutes.
  12. Transfer to cooling rack and allow to finish cooling, 5 minutes.

Nutrition Facts

Per Serving: 272 calories; 14.3 36.4 3.9 35 74 Full nutrition

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Read all reviews 43
  1. 52 Ratings

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    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Awesome cookies! I like to try my best and make the recipes the first time exactly like they are written but I had a hard time finding dark chocolate chips. I substituted the left over 2 ozs o...

Most helpful critical review

I tried using Splenda this time and they didn't turn out as good

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Least positive

Awesome cookies! I like to try my best and make the recipes the first time exactly like they are written but I had a hard time finding dark chocolate chips. I substituted the left over 2 ozs o...

I made this recipe just as Chef John said to, right down to the grinding of the black pepper. But it was that pepper that made me rate this a 4 rather than a 5. We thought 1/2 teaspoon of the ...

I was fascinated by this combination even though I have tried other similar recipes. I followed this exactly, except for omitting the currants in one half. For my taste, I found the amount of ca...

Awesome cookie! Very rich and decadent with complex flavor. I made a few changes- used cranberries instead of currants, 2 tbsp very strong coffee instead of kahlua, halved the black pepper, doub...

OMG - These cookies are WONDERFUL! I've pinned them on Pinterest, posted them on Facebook and am giving out batches in my annual cookie offerings. I've rated them "PG-13" because small humans ...

Excellent recipe. A crowd pleaser. Currants are hard to find in our area, so I used dried cranberries which add a little hint of tartness to the cookies.

The cookies are fabulous. Not inexpensive, but fabulous. I don't substitute ingredients in a recipe, so what you see is what you get. Did I say fabulous? Fabulous.

I tried this recipe but without the Kahlua because I can't take alcohol. The recipe was good but it was too much chocolate for my taste. I would add 1 cup walnuts instead of more chocolate chip...

Now THIS is chocolaty ! Loved the "2 steps" expansion of the taste in mouth : 1st the chocolate and when you think it's all over then the pepper araises to tickle your senses - actually a kind o...