Description
Delight in these rich and fudgy Chocolate Rum Crinkle Cookies, combining the deep flavor of dark cocoa with a hint of Captain Morgan rum and melty semi-sweet chocolate chips. Rolled in powdered sugar and baked to a perfect crinkle, these cookies are a delicious treat for any chocolate lover looking for a boozy twist.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup dark Hershey cocoa powder
Wet Ingredients
- 4 large eggs
- 1 cup granulated sugar
- ½ cup canola oil
- 2 tablespoons Captain Morgan rum
Add-ins and Coating
- ½ cup semi-sweet chocolate chips
- 1 cup powdered sugar (for coating)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, kosher salt, and dark cocoa powder until fully combined to ensure even distribution of leavening agents and cocoa.
- Beat Eggs and Sugar: In a large bowl, using a mixer or whisk, beat the four eggs with the granulated sugar until the mixture is well combined and slightly thickened, which helps develop structure in the cookies.
- Incorporate Oil and Rum: Add the canola oil and Captain Morgan rum to the egg mixture, mixing thoroughly until the wet ingredients are fully integrated for flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which could lead to tough cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to distribute pockets of melted chocolate throughout the cookies.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for one hour to firm it up, which aids in shaping and results in thicker cookies with better texture.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Prepare Powdered Sugar Coating: Pour the powdered sugar into a small bowl, creating a coating station for the cookie dough balls.
- Scoop and Shape Dough: Using a small ice cream scooper or tablespoon, scoop out portions of dough and roll each into a ball for uniform cookie sizes.
- Coat with Powdered Sugar: Roll each dough ball thoroughly in the powdered sugar, ensuring a full coating that will crackle during baking to create the signature crinkle effect.
- Place on Baking Sheet: Arrange the coated dough balls on the parchment-lined baking sheets, spacing them evenly—about 12 per sheet—to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for approximately 8-10 minutes or until the cookies are puffed up and set around the edges but still soft in the center.
- Cool Slightly on Sheet: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up before transferring.
- Transfer to Wire Rack: Move the cookies to a wire cooling rack and allow them to cool completely which enhances their texture and prevents sogginess.
- Serve and Enjoy: Once fully cooled, enjoy these delectable chocolate rum crinkle cookies with a cup of coffee or as a sweet indulgence anytime.
Notes
- Chilling the dough is essential for achieving thick, fudgy cookies that hold their shape well.
- You can substitute canola oil with vegetable or sunflower oil if desired.
- For a non-alcoholic version, omit the rum and add a teaspoon of vanilla extract instead.
- Use good quality dark cocoa powder for the best rich chocolate flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
