They say a photo is worth 1,000 words, and these photos basically speak for themselves. They’re chocolate cookies with 3 different kinds of chocolate chips.
Yields 4 dozen
In a stand mixer, beat the butter with the paddle attachment until creamy, for about a minute or so. Add the brown sugar and white sugar and mix until you get a grainy paste. Add one egg at a time and mix until incorporated. Add in your rum and mix to combine.
Sift the flour, salt, baking soda, cocoa powder, and coffee grounds together right into the bowl of the stand mixer. Mix until about 80% combined – this means you’ll still see just a few patches of flour or cocoa powder that have not yet fully incorporated.
Remove the bowl from the stand mixer, add in all of your chips, and fold everything together with a rubber spatula.
Cover the dough and chill in the fridge for about an hour.
After an hour, remove the dough and use a cookie scooper to scoop the dough onto a lined baking sheet, each about two inches apart. Place the baking sheet in the freezer for about 30 to 60 minutes.
Preheat your oven to 350 degrees Fahrenheit.
Take the cookie sheet out of the freezer and place it in the preheated oven to bake for about 10 to 15 minutes.
-It’s very important to chill your dough. If you don’t, your cookies will not hold their shape in the oven and you’ll end up with a flat, crispy cookie instead of a chewy, gooey one.
-I like to use spiced rum in my chocolate desserts because I feel that it adds an extra kick. I always keep some in the house for baking, but feel free to stick with vanilla extract. It’ll do the trick in the same amount.
-This recipe makes about three to four dozen cookies depending on how big or small you make them. If that amount is too much for what you want at the moment, place the leftover dough on Gefen Parchment Paper and roll it up into a log. It can stay in the freezer for up to six months.