Looking for Rumchata recipes? I’ve got you covered! These Dark Chocolate Chunk Rumchata Cookies are seriously amazing- like boozy, cake-like chocolate chip cookies with a hint of cinnamon. People will beg you for the recipe!
Please note: this recipe is in no way sponsored by Rumchata. I just really like the stuff, and it’s not the first time I’ve used it in a recipe (check out my Vanilla Runchata Milkshake).
Liqueurs like Bailey’s, Kalua, and Grand Marnier add such a tasty, fun element to recipes, and boozy desserts are always a crowd pleaser. Try walking into a room saying “Who wants rum cake?”
The response is typically positive.
The base of this Rumchata recipe is very similar to your standard chocolate chip cookie dough. The bittersweet chocolate is coarsely chopped so that it melts in your mouth like a chocolate chip never will (those are more designed to hold their shape).
The Rumchata adds a boozy, cinnamon-like flavor that takes it to the next level. I’ve added ground cinnamon to push that flavor up even more.
- If you can’t locate Rumchata, I recommend substituting Baileys Irish Cream.
- I tested the bake time at 9 through 12 minutes. They will NOT look done when you remove them from the oven after 9 minutes, but if you let them sit on the baking sheet for 5 minutes before transferring them to a cooling rack, you’re good to go. They’re soft and delicate. At 12 minutes, the cookies are still soft, but with a bit more crunch around the edges. I think 13 minutes would start venturing into crunchy cookie territory.
- The total time on the recipe is relevant if you bake all of the cookies in one batch. However, you can bake in multiple batches. I have two half sheet pans and one full-sized sheet pan, and it makes swapping batches in and out of the oven chilling the dough a breeze. I also use pre-cut parchment sheets.
- Since this recipe makes a lot of cookies and you want to chill before baking, I recommend scooping the dough close together on one baking sheet (or a large cutting board), so you can easily chill everything in one location. Then spread the chilled cookies out on a baking sheet lined with parchment for baking. This is especially helpful if you’re baking in batches.
- If you don’t drink alcohol, I recommend trying a different recipe instead of looking for a substitute ingredient. Perhaps some Dark Chocolate Brownie Cookies?
You’ll never be able to eat just one. Trust me. Make these cookies!
Dark Chocolate Chunk Rumchata Cookies
- 16 ounces all-purpose flour (approximately 3 1/2 cups, but please use scale)
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 11 ounces unsalted butter, room temperature
- 12 ounces granulated sugar (approximately 1 3/4 cup)
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup + 2 tablespoons Rumchata Liquor
- 6 ounces bittersweet chocolate, chopped coarsely (I recommend Valrhona)
- Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.
- Sift the flour, baking powder, salt and cinnamon together.
- In a stand mixer with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Add the vanilla, then turn the speed to low. Add the eggs, one at a time, followed by the Rumchata. Then slowly add the flour mixture. Add the bittersweet chocolate last, mixing until just combined.
- Use a 2-tablespoon scoop to portion out the cookies onto the prepared baking sheets (See notes). Chill for 15 minutes, then bake for 10-13 minutes, or until they look just slightly underdone (they'll set as they cool). Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.
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