2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
1 TBS dark rum
1 c 60% cacao bittersweet chocolate pieces (Ghirardelli)
1 c white chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together all dry ingredients (first list) until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add rum & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.