1 cup dark raisins
1/4 cup dark rum
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, slightly softened
1 cup firmly packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoon rum extract
3/4 cup pecans, coarsely chopped
2 cups semisweet chocolate chips
In a small bowl or plastic container with a tight-fitting lid, combine the raisins and rum. Cover and let soak together for at least six hours, or overnight.
When ready to bake, preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and rum extract and beat again to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate chips, chopped pecans, and raisins (including any excess rum) either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they're distributed evenly.
Cover the bowl with plastic wrap and let rest for about 10 minutes.
Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading.
Bake for about 9-11 minutes, until the edges, begin to brown but the cookies are still soft, rotating the baking sheet halfway through the baking time. Allow cooling on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.
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