Death by Chocolate Chip Cookies

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4.6 of 5 (5)

Nutritional Info

Servings Per Recipe: 53
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

View full nutritional breakdown of Death by Chocolate Chip Cookies calories by ingredient

Introduction

*These are NOT meant to be healthy!*
Just thought I'd throw that out there up front! :-)
Hey everyone's got to indulge every now and again, right?
I'm mainly posting this to see how bad these are for me & to give people a weblink for the recipe when I'm asked for it.
But they are absolutely amazing if you need a nice, thick, chewy, chocolate loaded, meal in-itself cookie sometime! My co-workers insist that I bring nothing besides these to potlucks, ever.
Want a winner at a cookie contest? Here's your recipe.

To have them come out perfectly, don't make substitutions. The rum (dark variety - Captains, Bacardi Gold, etc) is essential for the correct flavor. The brown sugar *MUST* be DARK brown sugar to get the wonderful flavor combo with the rum. Everything needs to be cold going into the oven to keep them from going flat.

Finally, you CANNOT make the best chocolate chip cookies without using great chocolate. The Ghiradelli chocolates make these absolutely divine. Will not be the same using Nestle, Toll House, etc.

I entered this recipe to make 5 dozen cookies, to keep the calories per cookie down a bit. In the past I used to make them much larger so I only got about 3 dozen per batch. If you're looking for a contest winning cookie, make the big size, otherwise they're still really good at the 5-dozen per batch size I gave here! (At the 3-dozen size calories are 260 per cookie.) *These are NOT meant to be healthy!*
Just thought I'd throw that out there up front! :-)
Hey everyone's got to indulge every now and again, right?
I'm mainly posting this to see how bad these are for me & to give people a weblink for the recipe when I'm asked for it.
But they are absolutely amazing if you need a nice, thick, chewy, chocolate loaded, meal in-itself cookie sometime! My co-workers insist that I bring nothing besides these to potlucks, ever.
Want a winner at a cookie contest? Here's your recipe.

To have them come out perfectly, don't make substitutions. The rum (dark variety - Captains, Bacardi Gold, etc) is essential for the correct flavor. The brown sugar *MUST* be DARK brown sugar to get the wonderful flavor combo with the rum. Everything needs to be cold going into the oven to keep them from going flat.

Finally, you CANNOT make the best chocolate chip cookies without using great chocolate. The Ghiradelli chocolates make these absolutely divine. Will not be the same using Nestle, Toll House, etc.

I entered this recipe to make 5 dozen cookies, to keep the calories per cookie down a bit. In the past I used to make them much larger so I only got about 3 dozen per batch. If you're looking for a contest winning cookie, make the big size, otherwise they're still really good at the 5-dozen per batch size I gave here! (At the 3-dozen size calories are 260 per cookie.)

Number of Servings: 53

Ingredients

2 sticks of BUTTER, MELTED (no margarine!)

2 C tightly packed, DARK brown sugar

2 large eggs

1 tsp vanilla

2-3 TBS dark rum

4 C flour

1/2 tsp salt

1 1/2 tsp baking soda

1 bag Ghiradelli dark chocolate chips

1 bag Ghiradelli semi-sweet chocolate chips

Directions

Mix everything by hand, or very slowly with a mixer. Mix completely, but donâ€™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 isnâ€™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 wonâ€™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.