This recipe is based on the standard toll house cookie recipe with just a couple of modifications. The original recipe is here.
* 2 1/4 cups flour
* 2 tsp baking powder
* 2 tsp salt
* 2 sticks real butter (softened)
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 2 tsp vanilla
* 3 Tablespoon Rum (I use a sipping rum that has been well aged)
* 2 Tablespoon unsweetened baking cocoa (I like Ghirardelli)
* 1/4 cup water
* 2 eggs
* 1 package chocolate chips (I use half a package as these are really rich even without the chips)
What you’ll need:
* cookie sheet
* mixer
* 2 bowls
* rubber spatula
* oven
Instructions:
The butter needs to be soft so be sure you’ve done this ahead of time. Combine flour, baking powder and salt in a bowl. Beat butter, sugar (both kinds), vanilla and rum until creamy in your other bowl. Heat water until very hot (2 minutes in the microwave using a microwave safe container works for me) then add cocoa stirring until fully dissolved in the water. Mix in the cocoa water solution into the butter mixture until fully integrated. Add in the eggs one at a time beating on high. Add in the flour mixture mixing in a bit at a time until fully folded in. Use the spatula to ensure that all flour is folded in and that there are no unmixed spots in the bottom of the mixing bowl. Mix in the chocolate chips. If there is any other ingredients you would like to add such as nuts or dried fruit this would be a good time to add them. Because of the amount of liquid the dough is slightly runny so place the dough mixture in the refrigerator and preheat the oven. Once the oven is heated to 375 degrees scoop out the dough mixture onto your cookie sheet. I use an ice cream scoop and make six cookies to a full size sheet so these cookies are rather large (at this size it makes 18 cookies). I bake them for 15 minutes, let them cool for 5 on the pan and then move them to a sheet of aluminum foil to cool the rest of the way.
