, such as cherries, pineapple or mixed peel
1 1/4 cups
, at room temperature
, or brandy
1 1/2 tsp
1 1/2 cups
, toasted and chopped
TO speed up candied fruit’s absorption of rum, mix fruit with 1/2 cup (125 mL) rum in a small microwave-safe bowl. Microwave, uncovered, on high for 2 minutes. Or soak fruit in rum, at room temperature, until absorbed, about 2 to 3 hours.
PREHEAT oven to 350F (180C). Lightly grease cookie sheets. Beat butter in a large bowl until creamy. Gradually beat in granulated and brown sugars until combined. Then, beat in eggs, 1 at a time, then 3 tablespoons rum and vanilla.
IN another bowl, stir flour with cocoa, baking soda and salt. Gradually stir into butter mixture. Do not overmix. Stir in soaked fruit, nuts and chocolate chips just until evenly distributed.
DROP by heaping tablespoonfuls, about 3 inches (7.5 cm) apart, onto greased cookie sheets. Bake in preheated oven until centers seem set when lightly touched, about 12 to 14 minutes. Remove cookies to a rack to cool completely. Cookies will keep well in an airtight container in a cool place for several days and can be frozen.
Kitchen Note: Using 2/3 cup (150 mL) cocoa produces a robust chocolate flavour. For a milder taste, reduce cocoa to 1/2 cup (125 mL).