12ounces (340 g)milk, semi-sweet or dark chocolate chips or chunks
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Cream butter and brown sugar on low speed in mixer bowl (stand or handheld) until combined. Increase speed to medium to medium-high and beat for about 4-5 minutes, until very fluffy and light in color. Scrape down sides and bottom of bowl.
On low speed, add eggs, vanilla, and rum (if using) and mix to combine. Scrape down sides and bottom of bowl and blend for about 1 minute on medium speed.
In another bowl, whisk together flour, baking soda, and salt. With mixer on low speed, slowly add flour mixture to butter and egg mixture until combined.
Stir in chocolate chips or chunks by hand or on low speed just until incorporated.
Using a large scoop, scoop dough and place on parchment-lined sheet pans, only 5-6 per pan (these are very large cookies).
Bake one sheet at a time at 325 for 18-20 minutes and no longer. Remove sheet pans from oven, but leave cookies on pans for about 3 minutes before transferring to a cooling rack to finish cooling.
Makes about 15-18 large cookies, depending on the size of your scoop. Serve warm or at room temperature. To serve warm, fresh-baked cookies the next day, place cookie on microwavable plate and microwave for about 20 seconds until chocolate is slightly melted and cookie is warm.
Don't overbake. At 18-20 minutes, they will look like they aren't completely baked, but there will be some carry over cooking when they're taken out of the oven. This ensures a soft cookie.
These can be frozen, either baked or unbaked. To freeze unbaked cookies, scoop dough onto cookie sheets and place in freezer until solid. Remove balls of dough and put into gallon-sized zip top freezer bag. When you want fresh-baked cookies, proceed with recipe as per instructions with frozen cookie dough balls, adding about 5 minutes to baking time.
I prefer a more balanced cookie to chip ratio, but if you'd like more chips, add up to an additional 12 ounces.
For the greatest sweet/salty experience, sprinkle tops of scoops of dough with Maldon flake salt before baking.