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Ingredientes
- 1 box Duncan Hines Dark Chocolate Premium Brownie Mix
- (Other brands of Dark Chocolate Fudge Brownie Mix will work ok.)
- 2 Tablespoon cornstarch
- 4 Tablespoons Captain Morgan’s Original Spiced Rum
- 3 Tablespoons instant espresso coffee powder (Medagila D'Oro)
- 1 egg
- 3 Tablespoons vegetable oil
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1-1/2 cups Nestle's Toll House Mini Morsels
- You can also use dark chocolate chips, semi-sweet chips, white chips, or a combination of chocolate chips into 1-1/2 cups.
Direcciones
- Preheat oven to 350 F.
- Line cookie sheets with parchment paper.
- In a small bowl combine rum and espresso powder, stir until dissolved.
- Set rum-espresso aside.
- In a large mixing bowl, starting at a low speed, combine brownie mix, cornstarch, egg, oil, cinnamon and espresso-rum mixture.
- Mix until well combined, scraping sides of the bowl. (About 2 minutes)
- Stir chocolate chips in by hand using a wooden spoon or spatula.
- (Mini morsels can be mixed in using a stand mixer)
- Using a 1 inch mellon baller, scoop and roll dough into 1 inch balls (.60 ounces)
- Place balls 2 inches apart on the cookie sheet. (Flatten to 3/8 inch)
- Bake for 6 to 7 minutes or until edges are just set (centers may appear doughy).
- DO NOT OVER BAKE!!
- For even baking, rotate cookie sheet half way through baking cycle.
- Remove cookies from oven.
- Cool on cookie sheet for 2 minutes.
- Move to a wire racks to complete the cooling.
- Makes about 4-1/2 to 5 dozen (54-60) 2 inch cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 278 | 61% |
| Total Fat 31.03g | 39% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.26g | |
| Cholesterol 69mg | 23% |
| Sodium 422mg | 18% |
| Potassium 158mg | 5% |
| Total Carbs 43.87g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 26.33g | 18% |
| Protein 5.33g | 9% |
