Did you know this past Thursday was talk like a pirate day?
Aye matey! Tis the truth!
Apparently Krispy Kreme celebrated with donuts. FREE donuts. Talking like a pirate got you a free donut, dressing like a pirate got you A DOZEN FREE DONUTS.
I’m not going to lie, I totally have an appropriately piratey outfit. I should have worn it to a Krispy Kreme. I honestly didn’t only out of laziness.
I have no shame in adorning a blousey shirt, an underbust corset and a jaunty hat.
So I had to celebrate in other ways.
Rum and grog are a pirate’s beverage of choice (their sustenance of choice, really) so it’s clearly the best way to channel my inner pirate via a baked good.
I mean, there’s a dapper looking pirate right on the bottle.
I didn’t want to do a rum cake though. I’ve seen a lot of rum cakes and didn’t really want to make another.
Cake in general also seems too… fluffy for a pirate.
I feel like pirates need something more handheld. Something they can grab easily and stuff into their gaping maws.
I guess cookies don’t really say “pirate” either, but no food really does other than “giant turkey leg”.
Not really the sort of thing I put on this blog.
I’ll stick to lovely, fudgey, chocolate rum cookies. Something you can really sink your teeth into.
Even if you’re missing a couple.
These cookies aren’t quite like taking a big swig of rum. They are definitely more chocolatey than they are rummy.
But the rum definitely is there. It’s one of those flavours that comes out more as you progress through the cookie.
Yo ho ho and a bottle of RUMMM…
Or a cookie of rum.
TIS FINE SAILIN WEATHAAAARRRR!
Chocolate Rum Cookies
Adapted from epicurious.com
If you use an ice cream scoop to portion the cookies as I did, make sure you still roll the dough into smooth balls with your hands. You can see in the third last photo what the cookies look like if you don’t smooth them. Not only do they stay rough looking, it makes it a lot harder to tell when they’re done baking as they don’t form noticable cracks as the smooth cookies do!
- 3 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch-process)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 2 cups sugar
- 1/3 cup dark rum
- 2 large eggs
- Preheat oven to 325°F.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in rum. Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well.
- Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.
- Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.
Makes approx. 2 dozen cookies