It’s a rum ‘un, I guess. No one had complaints.
But I think the lesson learned here, in my humble opinion, is that rum+milk chocolate is too rich for a heavy drop cookie such as this. Vanilla+semi-sweet chocolate is a better balance.
Also, those pink spots are not poison pop rocks. It’s just pink salt all the way from the Himalayas, I think.
Rummy Milk Chocolate Cookies
An LH Original
1/2 cup butter (227g), softened
1/4 cup (100g) white sugar
3/4 cups (300g) packed dark brown sugar
1 large egg
1/4 teaspoon (2g) almond extract
1/4 teaspoon (2g) imitation rum extract
1/2 cups (375g) all-purpose flour
1/2 teaspoon (4g) baking soda
1 teaspoon (8g) hot water
1/4 teaspoon (.5g) salt
1 cup (350g) milk chocolate chips
Preheat oven to 350 degrees F. Line a couple cookie sheets with Silpat or parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until smooth. Beat in the eggs one at a time, then add in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Turn the mixer to low speed, and stir in flour and chocolate chips until just combined.
Remove roughly 1-2 tablespoons of dough and roll into a ball with your hands. Drop onto prepared pans. Bake for about 8-10 minutes in the preheated oven, or until edges are just tan and slightly underdone. They will firm up as they cool.