Dark Chocolate Chunk Rumchata Cookies
You are going to love these. The base is your standard chocolate chip cookie dough. The chocolate is bittersweet and chopped into nice large chunks that melt in your mouth like a chocolate chip never will. The Rumchata adds a boozy, cinnamon-like flavor that takes it to the next level.Yield: 36 cookies
|16 ounces||all purpose flour|
|1 teaspoon||baking powder|
|1 teaspoon||sea salt|
|1 teaspoon||ground cinnamon|
|1 1/3 cups||unsalted butter, room temperature|
|12 ounces||granulated sugar|
|1/2 cup||rumchata liquor , see notes below|
|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.
If you can't find Rumchata (or don't want to buy it), Bailey's Irish Cream is a great substitution. Kalua would probably work as well, though I haven't tested it.