Cocoa and rum cookies
Cocoa and rum cookies: a quick and delicious treat
Preparation time: 30 minutes
Baking time: 10-12 minutes
Total time: 40-45 minutes
Number of servings: 12 cookies the size of a golf ball
If you are looking for a quick yet flavorful dessert, cocoa and rum cookies are the perfect choice. With a unique taste that combines the intensity of cocoa with the sweet and slightly alcoholic aroma of rum, these cookies are sure to impress everyone who tries them. Here’s how to make them step by step.
Ingredients:
For the cookies:
- ½ cup of melted butter (reserve 2 tablespoons)
- ⅔ cup of sugar (about 170 g)
- 2 tablespoons of milk
- 1 egg (separated into yolk and white)
- 1 cup of flour (about 250 g)
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- ⅓ cup of cocoa powder (about 80 g)
- 1 cup of chopped nuts (about 250 g)
- A pinch of salt
- 12 chocolate liqueur/rum candies (optional)
For the cream:
- 1 cup of powdered sugar (about 250 g)
- 2 tablespoons of melted butter
- 4 teaspoons of milk
- ½ teaspoon of vanilla extract
Instructions:
1. Preparing the butter: Start by melting the butter in a double boiler. This is an excellent technique that helps maintain a constant temperature and prevents the butter from burning. Once melted, set aside 2 tablespoons for later use.
2. Mixing the wet ingredients: In a bowl, combine the remaining melted butter with the sugar. Use a mixer or whisk to beat the ingredients until you achieve a creamy and slightly airy texture. Then add the milk, egg yolk, and vanilla extract, mixing well to integrate all the flavors.
3. The dry ingredients: In another bowl, combine the flour, baking powder, cocoa powder, and a pinch of salt. This step is essential to ensure an even distribution of the ingredients and to avoid lumps. Gradually add the dry ingredient mixture to the bowl with the wet ingredients, stirring gently to avoid lumps.
4. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for about an hour. This step will make the dough easier to handle and help achieve a better texture.
5. Forming the cookies: After an hour, remove the dough from the refrigerator. Cut it into equal pieces, which you will shape into balls with a slight indentation in the center. These indentations will help hold the cream and add an attractive look to the cookies.
6. Preparing for baking: Beat the egg white until frothy. Place the chopped nuts on a plate. Each ball of dough should be dipped in the egg white foam and then rolled in the nuts to achieve a crispy and flavorful surface.
7. Baking the cookies: Place the cookies on a baking tray lined with parchment paper and bake in a preheated oven at 175 degrees Celsius for 10-12 minutes. You will know they are ready when they become slightly firm to the touch.
8. Preparing the cream: Meanwhile, prepare the cream by mixing all the ingredients in a bowl. Ensure they are well incorporated for a smooth texture.
9. Finishing the cookies: Once the cookies have cooled, pour a teaspoon of warm cream over each cookie, allowing it to flow into the indentation made earlier. After 10-15 minutes, add a second teaspoon of cream on each cookie and, optionally, a chocolate liqueur/rum candy for an elegant touch.
Serving suggestion: These cocoa and rum cookies are perfect to be served alongside a flavorful coffee or a fruit tea. Additionally, you can experiment with different types of nuts or add a hint of cinnamon to the cream for an even more complex flavor.
These cookies are not only easy to make but also extremely satisfying both to cook and to taste. I invite you to try them and enjoy every bite!
Ingredients: For 12 cookies the size of a golf ball: half a cup of melted butter in a double boiler (set aside 2 tablespoons) 2/3 of a cup of sugar (approx. 170 g) 2 tablespoons of milk 1 egg 1 cup of flour (250 g) 1 teaspoon of vanilla extract 1 teaspoon of baking powder 1/3 cup of cocoa powder (approx. 80 g) 1 cup of chopped nuts (250 g) a pinch of salt 12 (or however many cookies you make) chocolate candies with liqueur/rum. Cream: 1 cup of powdered sugar (250 g) 2 tablespoons of melted butter 4 teaspoons of milk half a teaspoon of vanilla extract.
