Chocolate Toffee Rum Cookies
These might be some of the best cookies I've ever made. They're intense and amazing and right on the border between chewy and crispy.
Below is my tweaked version of this recipe. (I subbed in walnuts for almonds, and reduced the amounts of sugar, toffee and rum -- the last because I only had coconut rum and wasn't sure how it would affect the taste. They came out fine anyway, but the rum taste is definitely noticeable even in the smaller amount! So proceed according to how rummy you like things.)
Chocolate Toffee Rum Cookies
Ingredients
1/2 cup unsalted butter at room temperature
1 cup white sugar
1 egg
2 tsp or 1 tbsp dark rum
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup toffee baking bits
1/2 cup chopped walnuts
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat room temperature butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
- Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped walnuts.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Yield: 18ish? I... ate a lot of the batter.