Double Chocolate Rum Cookies
½ cup (113g) unsalted butter
3.5 oz (100g) semisweet chocolate (55-70% cocoa)
melt over bain-marie
Let it cool
1 cup (125g) all-purpose flour
¼ cup (30g) unsweetened cocoa powder
1 tsp (4g) baking powder
1/2 tsp (3g) salt
Whisk to combine
2 large eggs
¼ cup (50g) sugar
3/4 cup (150g) light brown sugar
Mix for about 3-5 minutes until light and fluffy
1 tbsp (15ml) rum
1 tsp (5ml) rum essence
mix to combine
add melted chocolate
gradually incorporate flour mixture
3.5 oz (100g) semisweet chocolate chips
Refrigerate the dough for 15-20 minutes
Scoop dough 2 inches (5cm) apart
sea salt flakes
Bake at 350°F (180°C) for 9-10 minutes
while still warm add more chocolate chips
Let cool on baking sheets for 10 mins
Cool completely on cooling rack