Get ready to transform your ordinary baking experience into an extraordinary culinary adventure! These aren't just cookies - they're a decadent symphony of warm spices, rich chocolate, and a tantalizing rum glaze that will make your taste buds dance with pure joy. Imagine biting into a perfectly chewy cookie that combines the classic warmth of gingersnaps with the irresistible allure of chocolate chips, all topped with a sophisticated rum-infused glaze that screams gourmet indulgence.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 cup chocolate chips
- 1/4 cup rum
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream the unsalted butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg to the butter and sugar mixture, beating until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or your hands, form the dough into balls about 1 to
- 5 inches in diameter. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look a little underbaked, but they will continue to cook as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the rum glaze. In a small bowl, combine the powdered sugar with the rum. Whisk until smooth and pourable, adjusting the consistency with more rum or powdered sugar as needed.
- Once the cookies are completely cool, drizzle the rum glaze over the top of each cookie using a spoon or a piping bag for a more decorative look.
- Allow the glaze to set for a few minutes before serving. Enjoy your chewy chocolate chip gingersnap cookies with rum glaze!
Tips
- Ingredient Temperature Matters: Ensure your butter is at room temperature for optimal creaming, and your egg is also at room temperature to help create a smoother dough.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Chill for Better Spread: If you have time, refrigerate the dough for 30 minutes before baking to prevent excessive spreading and enhance flavor development.
- Use a Cookie Scoop: For uniform cookies, use a cookie scoop or tablespoon to ensure consistent size and even baking.
- Watch the Baking Time: These cookies can quickly go from perfectly chewy to overdone. Pull them out when the edges are set but the centers still look slightly underbaked.
- Glaze Consistency: For the perfect rum glaze, add rum gradually to powdered sugar, creating a smooth, drizzle-able consistency that's not too thin or thick.
- Cool Completely: Allow cookies to cool entirely before glazing to prevent the rum glaze from becoming too runny and ensure it sets beautifully.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
