Indulge your sweet tooth with a delightful twist on classic cookies—Dark Chocolate Chunk Rumchata Cookies! Imagine sinking your teeth into a warm, gooey cookie loaded with rich dark chocolate chunks and a hint of creamy Rumchata liqueur. These cookies are not just a treat; they're an experience that combines the comforting flavors of home baking with a splash of festive spirit. Perfect for sharing (or keeping all to yourself), this recipe is sure to become a favorite in your dessert repertoire. Get ready to impress your friends and family with these decadent cookies that are just a click away!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1/4 cup Rumchata
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the two large eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This will help to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the dark chocolate chunks and Rumchata using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. They may look slightly underbaked, but they will continue to set as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Dark Chocolate Chunk Rumchata Cookies warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps create a smoother batter and ensures even mixing.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and can enhance the flavors.
- Monitor Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges and soft in the center. Remember, they will continue to cook slightly after being removed from the oven.
- Storage: To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to a week—if they last that long!
- Experiment with Mix-Ins: Feel free to customize your cookies! Add nuts, dried fruit, or even a sprinkle of sea salt on top before baking for an extra flavor boost.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
