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  • Dark Chocolate, Spiced Rum, Espresso, Cookies

    1 vote
    Dark Chocolate, Spiced Rum, Espresso, Cookies
    Prep time:
    Cook time:
    Servings: 4-5 dozen
    by David E.
    6 recipes
    		 >

    Ingredients

    • 1 box Duncan Hines Dark Chocolate Premium Brownie Mix
    • (Other brands of Dark Chocolate Fudge Brownie Mix will work ok.)
    • 2 Tablespoon cornstarch
    • 4 Tablespoons Captain Morgan’s Original Spiced Rum
    • 3 Tablespoons instant espresso coffee powder (Medagila D'Oro)
    • 1 egg
    • 3 Tablespoons vegetable oil
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon ground cinnamon
    • 1-1/2 cups Nestle's Toll House Mini Morsels
    • You can also use dark chocolate chips, semi-sweet chips, white chips, or a combination of chocolate chips into 1-1/2 cups.

    Directions

    1. Preheat oven to 350 F.
    2. Line cookie sheets with parchment paper.
    3. In a small bowl combine rum and espresso powder, stir until dissolved.
    4. Set rum-espresso aside.
    5. In a large mixing bowl, starting at a low speed, combine brownie mix, cornstarch, egg, oil, cinnamon and espresso-rum mixture.
    6. Mix until well combined, scraping sides of the bowl. (About 2 minutes)
    7. Stir chocolate chips in by hand using a wooden spoon or spatula.
    8. (Mini morsels can be mixed in using a stand mixer)
    9. Using a 1 inch mellon baller, scoop and roll dough into 1 inch balls (.60 ounces)
    10. Place balls 2 inches apart on the cookie sheet. (Flatten to 3/8 inch)
    11. Bake for 6 to 7 minutes or until edges are just set (centers may appear doughy).
    12. DO NOT OVER BAKE!!
    13. For even baking, rotate cookie sheet half way through baking cycle.
    14. Remove cookies from oven.
    15. Cool on cookie sheet for 2 minutes.
    16. Move to a wire racks to complete the cooling.
    17. Makes about 4-1/2 to 5 dozen (54-60) 2 inch cookies.

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