2 cups chocolate syrup
2 cups dark rum
2 teaspoons cocoa powder
1 teaspoon baking soda
1/2 cup white sugar
1/3 cup brown sugar
1/3 cup light rum
2 cups butter, chilled
2 teaspoons vanilla extract
1 teaspoon milk
2 cups semisweet chocolate chips
1/4 teaspoon cocoa powder for decoration
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the chocolate syrup and dark rum until smooth. Stir in cocoa, baking soda and white sugar; stir into the chocolate creamed mixture until well blended. Stir in brown sugar and light rum. Roll dough into 1 inch balls, place 1 inch apart onto the prepared cookie sheets.
Bake for 18 minutes in the preheated oven. Reduce the oven temperature to 425 degrees F (220 degrees C) and continue baking for 8 to 10 minutes approximately. Remove from baking sheet to cool on wire rack. Let cookies cool completely on paper towels before cutting into squares.
These were okay. I may make them again but would use fresh minced garlic instead of the powder and decrease the sugar.