Chocolate Rum Raisin Cookies
Soft chocolate cookies flavored with rum.
Makes about 26 cookies
3/4 c. raisins
1/3 c. golden or dark rum
2 T. water
1 1/2 c. all-purpose flour
1/2 c. Dutch process cocoa
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. + 2 T. granulated white sugar
1/2 c. unsalted butter, softened
1 lg. egg
2 t. rum extract
1/2 c. semi-sweet chocolate chips or 2 1/2 oz. chopped semi-sweet chocolate
- In a small saucepan, over medium heat, bring raisins, rum and water to a simmer. Simmer uncovered for about 12 minutes or until the raisins are well-plumped and the liquid has mostly evaporated. Set aside to cool.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Set aside.
- In large bowl, beat together sugar and butter until light and fluffy. Beat in egg and rum extract. On lowest mixer speed, beat in dry ingredients until well combined. Fold in raisins and chocolate.
- Drop by rounded tablespoonfuls onto prepared baking sheets. Bake for about 9 to 11 minutes or until just set and lightly browned on the bottom. Place baking sheets on wire rack and allow cookies to cool.
Serving Suggestion: Drizzle with Sweet Chocolate Glaze and then with White Cookie Icing. (Recipes below.)
Sweet Chocolate Glaze
1 1/2 c. confectioner’s sugar
1 1/2 oz. unsweetened chocolate, melted (still warm)
4 to 5 T. half-and-half or heavy cream, divided
1 – 2 t. dark or light rum, optional
- Place confectioner’s sugar in a small bowl. Set aside
- Heat half-and-half or cream until just at a simmer. Stir 3 T. of it into sugar until perfectly smooth.Then stir chocolate into sugar mixture. If needed, slowly stir in just enough more warm half-and-half or cream to make a perfectly smooth glaze. Stir in optional rum, if desired.
- Drizzle over baked goods right away.
Pure White Cookie Icing
1 c. confectioner’s sugar
1 T. milk
2 t. light corn syrup
- Place confectioner’s sugar in a small bowl. Stir in milk and light corn syrup until perfectly smooth. The mixture will be a little on the thick side, but should pour from a spoon in a slow, smooth stream.
- Drizzle or pipe onto cooled baked goods right away. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)