2 tbs coffee liquer
2 oz Unsweetened chocolate
4 oz Bittersweet chocolate
3 tbs Butter
1/2 cup Flour 1/4 ts Baking powder
1/4 tsp Salt
1/8 tsp Cinnamon
1/2 tsp Freshly ground black pepper
2 Eggs; room temperature
3/4 cup Sugar
2 tsp Vanilla
1 cup Chocolate chips
Preheat over to 350F. Line cookie sheets with parchment paper. Warm liquer in saucepan 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 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 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.