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|EVERY FEW MINUTES|
|# 19 of 99||next recipe »|
|CHOCOLATE CHIP COOKIES|
2 1/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) butter
3/4 cup granulated sugar
3/4 cup brown sugar
4 tablespoons Kahlua Vanilla Rum
1/2 teaspoon vanilla bean paste (optional)
3 small or 2 large eggs
2 cups chocolate chips or chunks
1 1/4 cup walnuts, pecans or Macadamia nuts, chopped
1/2 cup raisins, Craisins or dried cherries, chopped
Preheat oven to 375°F.
Remove butter and eggs from refrigerator about 20 minutes before baking. Soak raisins, Craisins or dried cherries (or a combination of these) in 4 tablespoons of Kahlua Rum for 1 hour before using. After dried fruit have soaked up the rum, measure two tablespoons of rum/raisin liquid and reserve to add to cookie dough.
Cut sheets of Reynolds Parchment Paper to fit the cookie sheets that will be used. The paper helps to keep the bottoms of the cookies from becoming too browned and the cookies slide off the hot sheets easily, making clean-up a breeze.
Making the Cookies:
In the bowl of an electric mixer, beat together butter and the two kinds of sugar until creamy. Add one egg at a time, beating after each one is added. Stir in 2 tablespoons of vanilla rum and the bean paste.
On a piece of Reynolds Parchment Paper, sift together flour, baking soda and salt. Folding paper in the center, gradually pour flour mixture into the mixer bowl while mixing at the lowest speed. Mix only until combined; do not over-mix or the cookies will be tough.
Using a wooden spoon, stir in chocolate chips, chopped nuts and dried raisins/fruit.
Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons.
Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack or flat cool surface.
Variation: Drizzle or dip cooled cookies with tempered chocolate or dipping chocolate.
Makes 50-60 cookies, depending on size.
Note: Most of the alcohol evaporates during baking, but you may substitute the rum with 1 teaspoon vanilla extract in 1 1/2 tablespoons of water in this recipe, if desired.
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