Ingredients

4 C. all-purpose flour
1 1/2 t. baking soda
1/2 t. salt
1/2 lb. (2 sticks) unsalted butter, cut into 1 oz. pieces
2 C. tightly packed dark brown sugar
2 large eggs
2 T. dark rum (optional)
1 t. pure vanilla extract
24 oz. semisweet chocolate chips C. all-purpose flour
1 1/2 t. baking soda
1/2 t. salt
1/2 lb. (2 sticks) unsalted butter, cut into 1 oz. pieces
2 C. tightly packed dark brown sugar
2 large eggs
2 T. dark rum (optional)
1 t. pure vanilla extract
24 oz. semisweet chocolate chips

Directions

Preheat oven to 300°F.

In a sifter combine the flour, baking soda and salt. Sift onto a large piece of wax paper and set aside until needed.

Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then add the eggs, dark rum and vanilla extract and beat on medium for 1 minute until combined. Scrape down the bowl once again. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 1 minute.

Add the chocolate chips and mix on low for 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.

Using 2 heaping tablespoons of dough (just shy of 3 oz.) for each cookie, portion 6 cookies, evenly spaced, onto each of 4 non-stick baking sheets. Place the baking sheets on the top and center racks of the oven and bake for 28 to 30 minutes until dry to the touch, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180°F.). Remove the cookies from the oven and allow to cool on the baking sheets for 30 minutes. Store the cookies in a tightly sealed plastic container until ready to serve.