Shelly's Recipe

Dark Chocolate Chunk Rumchata Cookies

Category: Cookies

16 ounces all purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 1/3 cup unsalted butter, room temperature
12 ounces granulated sugar
2 eggs
1/2 cup Rumchata Liquor
6 ounces dark bittersweet chocolate, chopped coarsely

Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.

Sift the flour, baking powder, salt and cinnamon together.

In a stand mixer with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Add the eggs on low speed, one at a time, followed by the Rumchata. Then slowly add the flour mixture. Add the bittersweet chocolate last, mixing until just combined.

Use a small or medium scoop to portion out the cookies onto the prepared baking sheets. Chill for 15 minutes, then bake for 13-15 minutes.

Notes
Bailey's Irish Cream or Kahlua are great substitutions.