A couple summers ago, a friend made these for a picnic, and I snitched the recipe from her as quickly as possible. Credit goes to Terri Raynard on Rachael Ray’s website. But I have tweaked them a bit to make them not spread out so much, and because we here in this family would rather have all chocolate chips than half white chocolate chips. Just our bias. These are really more like little dallops of fudge than cookies. No nutrition here, but great for an after-mealtime treat! Don’t leave them out on the counter or you may have scavengers!
1 cup butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 tsp. rum extract
1 tsp. vanilla extract
1 3/4 cup flour
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking powder
12 oz. (2 cups) semi-sweet chocolate chips
- After preheating oven to 350 degrees, cream butter, brown sugar, and white sugar until smooth in electric mixer.
- Add egg, vanilla and rum extract.
- In separate bowl, sift or whisk together flour, cocoa, salt and baking powder.
- Add dry ingredients to wet, a few spoonfuls at a time until all are combined well.
- Add chocolate chips.
- Roll into 1 1/2 inch balls and space on ungreased baking sheet. (A small cookie scoop also works well.)
- Bake for 10-12 minutes, switching baking sheets around 5 minutes. Cookies will just be starting to crack on top when they are done.
- Allow to cool on the pan for 5 minutes.
- Loosen from pan with spatula and enjoy!
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