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. Recipe by: Death By Chocolate Cookies Recipe by A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Mar 31, 1998
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