Soft and chewy double chocolate cookies with an amazing rum flavor, chocolate chips, and flaky sea salt on top are a must to bake for your holiday cookies. You will not be able to stop eating these.
I know there are so many chocolate cookies out there already and I have several chocolate cookie recipes too on this blog already, but I have to share these double chocolate rum cookies too. They are so..so..good! They are so easy to put together. It took me about 30 minutes from start to finish including chilling the dough and baking the cookies. I would say it’s pretty effortless.
Ingredients
1. Semi-sweet or dark chocolate
I use 70% dark chocolate for melting and semi-sweet chocolate chips
2. Unsalted butter
The butter doesn’t need to be at room temperature
3. Sugar
I use granulated sugar, but you can use caster sugar too
4. Light brown sugar
You can also use coconut sugar
5. Eggs
The eggs need to be at room temperature
6. All-purpose flour
7. Cocoa powder
I used Hershey cocoa powder
8. Rum
You can use any rum you like. I have golden rum and that’s what I use. If you don’t want to use any rum, simply substitute with a milk
9. Rum extract
This is the extract of rum to intensify the rum flavor. If you don’t want a rum flavor, you can use another extract such as almond extract, peppermint extract, vanilla extract
10. Flaky sea salt
I used pink Himalayan sea salt
How to make double chocolate rum cookies
1. Melt the chocolate with butter over a bain-marie. Make sure the water is just simmering and not touching the bottom of the bowl you put the chocolate in. Set it aside to let it cool down as you prepare other things
2. Preheat oven to 350 F (180 C). Position the rack 3rd from the top and another one 3rd from the bottom. Line two baking sheets with parchment paper and set them aside. Mix all the dry ingredients and whisk to combine. Put sugar, light brown sugar, and room temperature eggs in a mixing bowl. Beat with a mixer over high speed for about 3 minutes until light and fluffy
3. Lower the speed to low add rum, rum extract, and gradually add the warm chocolate mixture (make sure it’s not hot) and continue to mix. Then increase the speed to medium and beat another minute
4. Lower the speed to the lowest and gradually add the dry ingredients so the flour mixture won’t fly around. Beat for about 30 seconds. The mixture won’t be fully combined yet. Switch to a sturdy rubber spatula and fold to mix
5. Add the chocolate chips and fold to combine. Cover and chill in the freezer for 10 minutes.
6. I use a one-tablespoon size cookie dough scoop to scoop the dough. Put them about 1 1/2 to 2 inches apart on the baking sheets
7. Sprinkle with some sea salt flakes on top
Put the baking sheets on the racks you have positioned earlier and bake for 9-10 minutes. Rotate them front to back, top to bottom halfway through baking so they bake evenly
8. Put the baking sheets on the racks you have positioned earlier and bake for 9-10 minutes. Rotate them front to back, top to bottom halfway through baking so they bake evenly
9. They will still be very soft when they first come out from the oven. Top with a few more chocolate chips/chunks on top of the cookies. Just lightly press them in a little bit. Let them sit on the baking sheets for 10 minutes before transferring to the cooling rack to let them cool completely
To make ahead
Prepare as directed in the recipe up to chilling the dough for 10 minutes in the freezer. Then portion them with the cookie scoop and put them on a baking sheet lined with parchment. Put the baking sheet in the freezer and freeze for about 30 minutes. Transfer to a freezer bag, push out all the air and seal the bag. They can be kept frozen for about 3 months. When ready to bake, simply arrange them on a baking sheet about 1 1/2 to 2 inches apart and sprinkle with sea salt and bake for about 2-3 minutes extra since they are still cold and frozen.
Did you make these double chocolate rum cookies with sea salt recipe?
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The recipe is adapted from Home Cooking Adventure’s
Double Chocolate Rum Cookies (Truly So Good!)
Ingredients
- 100 gr semi-sweet chocolate I use 70% dark chocolate
- 113 gr unsalted butter
- 50 gr sugar
- 150 gr light brown sugar
- 2 large eggs (room temperature)
- 15 ml rum
- 1 tsp rum extract
Dry ingredients:
- 125 gr all-purpose flour
- 30 gr cocoa powder
- 1 tsp baking powder
- ½ tsp salt
To fold in last:
- 100 gr semi-sweet chocolate chips plus more for topping after baking
Garnish:
- Flaky sea salt
Instructions
Melt the chocolate:
- Melt the chocolate with butter over a bain-marie. Make sure the water is just simmering and not touching the bottom of the bowl you put the chocolate in. Set it aside to let it cool down as you prepare other things
Prepare the cookie dough:
- Preheat oven to 350 F (180 C). Position the rack 3rd from the top and another one 3rd from the bottom
- Line two baking sheets with parchment paper and set them aside
- Mix all the dry ingredients and whisk to combine
- Put sugar, light brown sugar, and room temperature eggs in a mixing bowl. Beat with a mixer over high speed for about 3 minutes until light and fluffy. Lower the speed to low add rum, rum extract, and gradually add the warm chocolate mixture (make sure it's not hot) and continue to mix. Then increase the speed to medium and beat another minute
- Lower the speed to the lowest and gradually add the dry ingredients so the flour mixture won't fly around. Beat for about 30 seconds. The mixture won't be fully combined yet. Switch to a sturdy rubber spatula and fold to mix. Add the chocolate chips and fold to combine. Cover and chill in the freezer for 10 minutes.
Bake the cookies:
- I use a one-tablespoon size cookie dough scoop to scoop the dough. Put them about 1 1/2 to 2 inches apart on the baking sheets. Sprinkle with some sea salt flakes on top
- Put the baking sheets on the racks you have positioned earlier and bake for 9-10 minutes. Rotate them front to back, top to bottom halfway through baking so they bake evenly
- They will still be very soft when they first come out from the oven. Top with a few more chocolate chips/chunks on top of the cookies. Just lightly press them in a little bit. Let them sit on the baking sheets for 10 minutes before transferring to the cooling rack to let them cool completely
- They are soft and slightly chewy with melty chocolate chips. oh my! The flavor of the rum is even better the next day
Storage:
- Store them in an air-tight container once they have cooled down completely for up to one week
- If you chill the cookies in the fridge, the texture is even fudgier and chewier in a pleasant way, almost like brownies 🙂
- The baked cookies freeze well too. Simply put them in a freezer bag, push all the air out and seal. They can be kept frozen this way for up to one month
2 comments
How long will these cookies last if stored in the fridge?
Hi Lina, I don’t recommend storing them in the fridge. The cookies will dry out. Cookies like this can be kept in an air-tight container for a week or so. For long-term storage, you can freeze the baked cookies. put them in one layer on a baking pan and freeze for one hour then transfer to freezer bag, push all the air out and seal. They can be kept this way for a month. Simply thaw at room temperature before eating them. I hope this helps.