Double-Chocolate Rum Fruitcake Cookies
Posted November 23, 2007 1:40 p.m. EST
Updated December 1, 2007 3:09 p.m. EST
These cookies employ a kitchen sink-approach, with delicious results. Fruitcake mixes (a variety of chopped dried fruit intended for baking fruitcakes) are widely available. Or make your own mix of chopped dried fruit.
DOUBLE-CHOCOLATE RUM FRUITCAKE COOKIES
Start to finish: 1 hour
Makes 30 cookies
1 cup fruitcake mix
1/2 cup light rum
3 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1/2 cup sour cream
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
11 1/2-ounce bag (2 cups) chocolate chips
In a small bowl, combine the fruitcake mix and rum. Cover and let sit 30 minutes.
Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, use an electric mixer to beat together the butter, sour cream and both sugars until smooth. Add the eggs and vanilla and beat until well mixed.
When the fruitcake mix is ready, drain it and discard any liquid not absorbed by the fruit. Add the fruit to the sour cream and sugar mixture and mix in.
A cup at a time, add the dry ingredients, using the electric mixer to lightly beat the dough between additions. As needed, scrape down the sides of the bowl. Once all the flour is incorporated, mix in the chocolate chips.
Baking in batches, place 2-tablespoon mounds of dough several inches apart on the prepared baking sheets. Bake for 12 minutes, or until puffy and set at the center. The cookies will still be tender.
Cool the cookies for 5 minutes on the baking sheets, then transfer to a rack to cool completely.