Prep Time: 15 mins | Cook Time: 15 mins | Chill time: 20 mins | Makes: 8 LARGE cookies

Ingredients:

16 tbsp salted butter

1/2 cup brown sugar

1 cup white sugar

1 tbsp rum (less if using rum extract)

1 tsp espresso coffee grounds

6 tbsp mascarpone cheese

2 cups and 2 tbsp all-purpose flour

6 tbsp cornstarch

1 tsp Diamond Crystal kosher salt

2 tsp baking powder

1 bar of dark chocolate

1 tsp cinnamon

Instructions:

  1. Preheat the oven to 400°F.
  2. In a stand mixer, add the softened butter, brown sugar and white sugar. Cream together for 2-3 minute or until smooth.
  3. Add in the rum, coffee, and mascarpone. beat on medium speed for another 2-4 minutes, you should see the dough noticeably lighten in color and double in size. it will look whipped.
  4. While the stand mixer is mixing, whisk together the flour, cornstarch, salt and baking powder.
  5. In two rounds, add the dry ingredients to the wet, using the mixer on low to combine.
  6. Chop the chocolate into small slivers and add to the dough. Fold this in with a spatula.
  7. Scoop the dough into eight equal-sized balls, all around 4 oz. each. Note that these are BIG cookies, so see recipe notes on how to make a smaller size.
  8. Bake the cookies for 10 minutes at 400°F on a parchment-lined baking sheet, or until the tops are crinkly and the cookies have spread. They will look underdone, but that’s the point!
  9. Remove the cookies form the oven and give them a few smacks on the counter to flatten them out. Use a cup or bowl to swirl around the cookies to make them perfectly round. Do this by putting the cup over the cookies as if you’re trying to trap it. Then swirl!
  10. Keep the cookies on the parchment paper but move them to a wire rack. They will be very tender, but the residual heat will continue to “cook” them. Let them cool for 10minutes and you’ll be left with a soft, almost creamy cookie texture that will remind you fo tiramisu.
  11. Serve and enjoy!

Notes:

You can also make 16 cookies, each about 2 oz. each. With cookies this small it will be hard to get the prefect “creamy” center, but to ensure the best results, bake for 7-8 minutes at 400°F and immediately move to a wire rack to cool.