4 c Flour
1 1/2 ts Baking soda
1/2 ts Salt
1/2 lb Unsalted butter; cut into 1
-oz pieces
2 c Firmly packed dark brown
-sugar
2 lg Eggs
2 tb Dark rum
1 ts Pure vanilla extract
24 oz Semisweet chocolate chips
Preheat oven to 300@. In a sifter combine the flour, baking soda and salt.
Sift onto a large piece of wax paper and set aside til needed. Place the
butter and brown sugar in the bowl of an electric mixer preferably fitted
with a paddle. Beat on medium speed for 4 mins or til soft. Use a rubber
spatula to scrape down the sides of bowl, then add the eggs, rum and
vanilla and beat on medium for 1 min til combined. Scrape down the bowl.
Operate the mixer on low speed while gradually adding the sifted dry
ingredients til incorporated, about 1 min. Add the chocolate chips and mix
on low for 30 seconds. Remove the bowl from the mixer and use a spatula to
finish mixing the dough til thoroughly combined. Using 2 heaping tbsp of
dough (just shy of 3 ozs) for each cookie, portion 6 cookies, evenly
spaced, onto each of 4 nonstick baking sheets. Place the baking sheets on
the top and center racks of the preheated oven and bake for 28 to 30 mins
til dry to the touch, rotating the sheets from top to center halfway thru
the baking time (at that time also turn each sheet 180@). Remove the
cookies from the oven and allow to cool on the baking sheets for 30 mins.
Store the cookies in a tightly sealed plastic container til ready to serve.
Yields
24 Servings