Butter Rum Chocolate Chip Cookies
I decided to make chocolate chip cookies for the kids. Shortly before I began I did a little cleaning and picked up a glass my husband drank from the night before thinking that he had drunk my vanilla extract.
It turned out he drank a bit of rum the night before and when it evaporated it left a spiced vanilla behind. This sparked an idea. Butter Rum Chocolate Chip Cookies.
It turns out that rum really does make a great vanilla extract substitute when baking up treats. Turns out the cookies made with them are amazing. The combination was amazing.
We used fewer chocolate chips than we normally would to help ration our recourses while everyone copes with this coronavirus mess. Normally I use double what we did this time but the flavor was not lacking.
What you need to make butter rum chocolate chip cookies.
- 2 sticks butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons Spiced Rum
- 1 1/5 cups chocolate chips.
How to make butter rum chocolate chip cookies.
Preheat your oven to 375 degrees
In a large bowl beat together butter, sugar, and rum.
Beat in eggs.
In a separate bowl mix flour, baking soda, and salt.
Slowly mix in dry ingredients until well blended. There will be no loose flour.
Place rounded teaspoonfuls of dough onto a cookie sheet.
Balke until edges are golden removing before the cookies can become dry. About 10 minutes.
This will make 4 to 5 dozen cookies depending on the size of your rounded teaspoonfuls.
How to get a good texture for your chocolate chip cookies
For best results start these cookies at room temperature. You can store this dough in the refrigerator for up to a week and in the freezer for a few months. Just be careful to bring them back to room temperature before cooking for the best texture.
These cookies are great for right now because most of the ingredients are pantry-stable. You can store the eggs and freeze the butter when you manage to find it at your local grocery store.
