• Course: Dessert
• Features: Holiday (Christmas)

Ingredients:

• 1 3/4 cups flour
• 2 tablespoons unsweetened cocoa powder, sifted (not Dutch-process)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup roasted unsalted pepitas (pumpkin seeds)
• 1/4 cup sesame seeds, lightly toasted (see NOTE)
• 3 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup (6 ounces) vegetable shortening
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 1/2 cup (granulated) sugar
• 1/4 cup packed light brown sugar
• 2 large egg yolks, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons pure chili powder
• 2/3 cup dried currants
• 1 1/2 cups finely chopped pecan pieces

Directions:

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Have ready 2 ungreased baking sheets.

Whisk together the flour, cocoa powder, cinnamon, cloves and salt in a large mixing bowl until evenly colored.

Combine the pepitas and sesame seeds in the bowl of a food processor; pulse until finely ground. Transfer to a bowl and set aside.

Place the chocolate in a medium heatproof mixing bowl, then place the bowl over a pan with an inch or two of barely bubbling water over medium heat (the bowl should not touch the water). Stir until smooth; remove from the heat and let cool for 5 minutes.

Meanwhile, combine the shortening and butter in the bowl of a stand mixer or a hand-held electric mixer. Beat for 3 minutes at medium speed, then stop to add the 2 kinds of sugar. Beat on medium speed for 1 minute; the mixture will be grainy. Use a spatula to scrape down the sides of the bowl.

Add the egg yolks one at a time, making sure the first is fully incorporated before adding the second. Add the cooled chocolate, the vanilla extract, the chili powder and the ground seeds, beating until well combined. Use a spatula to scrape down the sides of the bowl, then remove the bowl from the mixer.

Use a spatula to stir in the flour mixture just until moistened, then add the currants and mix to incorporate. (The dough will be a little soft and greasy.) Turn the dough out onto a clean work surface. Knead it 3 or 4 times until it forms a ball.

Spread the pecan pieces on a plate. Pinch off a walnut-size piece of the dough, then push it gently into the pecans, where the dough will flatten slightly. Only 1 side of the dough should be covered. Place the flattened ball of dough on a baking sheet, the nut-encrusted side facing up. Repeat the process with the remaining dough and pecans, spacing the unbaked cookies about 1 1/2 inches apart. Fill the 2 baking sheets.

Bake both sheets of cookies simultaneously for 6 minutes, then rotate them top to bottom and front to back. Bake for 6 minutes or until the cookes are a bit cracked on the top and sides but still somewhat soft to the touch and very aromatic. Let cool for 3 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.

If you need to bake more batches, let the baking sheets cool for 5 minutes before reusing.

Heat them in a dry skillet over medium heat or in a 325-degree oven, shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes. Watch carefully; they burn easily.

Recipe Source:

Adapted from "The Ultimate Chocolate Cookie Cookbook," by Bruce Weinstein and Mark Scarbrough (William Morrow, 2004).

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