Death by Chocolate Chip Cookies
- Number of Servings: 53
Ingredients
2 sticks of BUTTER, MELTED (no margarine!)2 C tightly packed, DARK brown sugar2 large eggs1 tsp vanilla2-3 TBS dark rum4 C flour1/2 tsp salt1 1/2 tsp baking soda1 bag Ghiradelli dark chocolate chips1 bag Ghiradelli semi-sweet chocolate chips
Mix everything by hand, or very slowly with a mixer. Mix completely, but don’t over do it.
MELT butter in a large microwave safe mixing bowl until just melted (not softened, but actually melted). Stir in dark brown sugar. Mix in the eggs making sure that the mix isn’t still so hot as to cook the eggs. Stir in vanilla and rum.
In a separate bowl, mix together flour, salt and baking soda. Blend slowly into butter mixture. When the flour is almost all mixed in, add the chocolate chips. Fold them into the mixture until evenly distributed while also making sure flour is all mixed in. Cover bowl with plastic wrap or lid and place in fridge to chill. You might want to stir once or twice before baking to speed up chilling throughout. Can also be left in fridge overnight.
Heat oven to 325 degrees. Place empty cookie sheets into freezer to chill.
Place cookie dough in heaps onto cold cookie sheets using good sized portions - about the size of a walnut maybe? Sheets & dough must be cold when going into oven to ensure they won’t go flat. Bake 19-20 minutes for airbake sheets, 18 minutes for regular sheets. I use heavy, regular sheets. Let cookies sit on sheets 2-3 minutes after removing from oven. Remove to paper towels to cool. Place warm cookie sheet back into freezer to chill before portioning out the next batch. Keep dough in fridge to keep cold between batches.
Makes about 60 cookies.
Number of Servings: 53
Recipe submitted by SparkPeople user AUDMKAMP.
MELT butter in a large microwave safe mixing bowl until just melted (not softened, but actually melted). Stir in dark brown sugar. Mix in the eggs making sure that the mix isn’t still so hot as to cook the eggs. Stir in vanilla and rum.
In a separate bowl, mix together flour, salt and baking soda. Blend slowly into butter mixture. When the flour is almost all mixed in, add the chocolate chips. Fold them into the mixture until evenly distributed while also making sure flour is all mixed in. Cover bowl with plastic wrap or lid and place in fridge to chill. You might want to stir once or twice before baking to speed up chilling throughout. Can also be left in fridge overnight.
Heat oven to 325 degrees. Place empty cookie sheets into freezer to chill.
Place cookie dough in heaps onto cold cookie sheets using good sized portions - about the size of a walnut maybe? Sheets & dough must be cold when going into oven to ensure they won’t go flat. Bake 19-20 minutes for airbake sheets, 18 minutes for regular sheets. I use heavy, regular sheets. Let cookies sit on sheets 2-3 minutes after removing from oven. Remove to paper towels to cool. Place warm cookie sheet back into freezer to chill before portioning out the next batch. Keep dough in fridge to keep cold between batches.
Makes about 60 cookies.
Number of Servings: 53
Recipe submitted by SparkPeople user AUDMKAMP.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 9.0 g
- Cholesterol: 17.4 mg
- Sodium: 63.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 0.7 g
- Protein: 2.3 g
Member Reviews
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GT2400
Great cookie -- One suggestion, learned from prof. pastry chef= let dough sit at least overnight in refrigerator (best is 24-36 hrs.) This gives the flour the chance to really absorb all the ingredients and makes best cookies! - 3/31/09
Reply from AUDMKAMP (3/31/09)
Thanks for the tip. I'll give that a try next time I make them. Its interesting that you mentioned that today, I was actually reading an article last night on making pie crusts and they had the same recommendation - mix it up & let it chill for a lot of hours before rolling for best texture/flavor
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LRUSSELLFAMILY
Please check your ingredients that you added to the recipe. It looks like you added ALOT of flour instead of the chocolate chips you wanted. That should change the calorie count to around 145 per cookie. - 3/29/09
Reply from AUDMKAMP (3/29/09)
Thanks for pointing that out. I got it changed. That actually makes them look not *nearly* as bad! (at 3-dozen sized cookies they came out to 750 cal per cookie w/ my error!)