Heat the oven to 300 degrees.
1. In a sifter combine the flour,
baking soda and salt. Sift onto a large piece of wax paper and
set aside until needed.
2. Place the butter and dark
brown sugar in the bowl of an electric mixer fitted with a paddle.
(If a table-model electric mixer is not available, this dough
may be mixed by hand using a stiff rubber spatula or a wooden
spoon. Make sure the butter is at room temperature.) Beat on
medium for 4 minutes until soft.
3. 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.
4. Operate the mixer on low while
gradually adding the sifted dry ingredients until incorporated,
about 1 minute.
5. 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 large heaping tablespoons of dough for each cookie (just
shy of 3 ounces), portion 6 cookies, evenly spaced, onto each
of 4 nonstick baking sheets.
6. 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. Rotate the cookies from top to center
about halfway through the baking time (at this time also turn
each sheet 180 degrees).
7. Remove the cookies from the
oven and allow to cool at room temperature on the baking sheets
for 30 minutes. Store the cookies in a tightly-sealed plastic
container until ready to serve.
Note: Mrs. D and her family love
crisp cookies. If your preference is for a softer cookie, bake
them for 20 minutes at 325 degrees. These cookies will keep forever,
or close to it, when held at room temperature in a tightly sealed
plastic container. For long-term storage, up to several weeks,
the cookies may be frozen. Freeze in a tightly sealed plastic
container to prevent dehydration and freezer odor.