Chocolate Chip Cookies! But not just any Chocolate Chip Cookie, the Ultimate CC Cookie. If you are a fan of those toll house thin or crisp cookies, or <gasp> Entenmann’s out of the box, these are not for you. Each cookie is like a wonderful cookie meal. They are for grown-ups, damn it! I mean they have a hefty amount of #RUM in them (not really, but it sounds good). This recipe is adapted from Marcel Desaulniers’ book “Death by Chocolate Cookies”. They are also the perfect base for ice cream sandwiches. They keep well for a long time (if they last that long), just store them in zippy bags. Like and share the #recipe so you will always have it, trust me they are that good!
4 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ lb of butter, cut into 1 ounce pieces
2 cups dark brown sugar
¼ cup dark rum
1 ½ teaspoons vanilla extract
24 ounces semisweet chocolate chips
Preheat oven to 325F. Sift the flour baking soda and salt in to a bowl and set aside. Place the butter and brown sugar in the bowl of mixer with the paddle blade. Beat on medium speed until soft, scrape the sides of the bowl with a rubber spatula. Add the eggs, dark rum and vanilla and beat on medium for about a minute, scrapping the bowl as needed. Put the mixer on low and gradually add the sifted dry ingredients until they are pretty well mixed in, about 1 minute. Add all those chocolate chips and give it a whirl on low until they are mixed in. Remove the bowl from the mixer and mix a bit more with the spatula until all the flour and chips are distributed evenly.
Get out some baking sheets and a nice big ice cream scoop! Scoop a generous about of dough and space them evenly on the cookie sheets. Bake for 20 minutes, let them cool on the sheets for a few minutes, transfer them to a rack to cool completely before storing (yea right).