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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.