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Category: Cookies
Prep Time: Cook Time: Total Time:
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.
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Dark Chocolate Chunk Rumchata Cookies
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Category: Cookies
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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