National Cocoa Day is Dec. 13 and you just might want to make Chocolate Rum Crinkle Cookies to mark the day. And that’s because these are super chocolate-y cookies, thanks to the cocoa powder and dark chocolate chips in the mix.
When you make cookies a lot, you naturally feel like you’ve seen it all. These days, I am surprised when I come across a recipe that has some different ingredients or techniques. The surprise in this recipe for me, is the inclusion of vegetable oil in the place of butter and then freezing the dough to make it firm enough to handle. The freezer? Surely the fridge has enough chill-powder to do the job. Um, no.
The recipe calls for at least 40 minutes in the deep-freeze and I left the dough there for about 90. It had a fudge consistency and I had no problems rolling the dough into balls. Don’t skimp on the roll in confectioners’ sugar because that’s how the snowy look is achieved.
Two teaspoons of baking powder lifts the crinkles to almost cake-like status. Next time I make them, I will add chopped pecans. The rum flavor comes from extract. A comparable amount of actual rum wouldn’t be enough to flavor the cookies, and more would make the dough runny.
If you, like me, are thinking about what cookies to make for your holiday tray this year, consider Chocolate Rum Crinkle Cookies. I have a couple dozen in the freezer right now. They’ve come full circle, haven’t they?
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- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Dutch-processed cocoa powder
- 4 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1½ teaspoons rum extract
- ¾ teaspoon vanilla extract
- 3½ ounces dark chocolate, finely chopped, or 1 cup dark chocolate chips
- 1 cup confectioners' sugar
- Mix the flour, baking powder, salt, and cocoa together in a small bowl; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat the eggs on medium-high speed for about 2 minutes or until light. Reduce the speed to medium and gradually add the granulated sugar. Using the lowest speed of a stand mixer, or with a mixing spoon, stir in the oil and extracts. Add the flour mixture and stir until incorporated, then remove from the mixer stand (if using) and stir in the chocolate. Cover the bowl with plastic wrap and place in the freezer for 40 minutes, or until firm enough to handle.
- Preheat the oven to 350 degrees and place a rack in the upper third of the oven. Line 2 baking sheets with nonstick foil or parchment paper.
- Pour or sift the confectioners’ sugar onto a plate. Scoop up heaping tablespoons of cold dough and shape into 1½-inch balls. Roll the balls in the sugar to coat generously. Arrange the balls 2 ½ inches apart on the prepared baking sheets. Bake 1 sheet at a time for 10 minutes or just until they appear puffy and set. Immediately transfer to a wire rack to cool completely.