I’ve wanted to make chocolate chip cookies with our pork lard for years. But I wasn’t sure about the ratios or how the flavors would all combine. We tried this recipe last weekend and it was heavenly.
Chocolate Chip Cookies
1/2 cup (2 ounces or 55 grams) unsalted butter, at room temperature
1/4 cup (2 ounces or 55 grams) leaf lard, at room temperature
1/4 cup (50 grams) granulated sugar
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
Heaped 1/4 tsp fine sea salt
1 3/4 cups (220 grams) all-purpose flour
1/2 lb (225 grams) semi- or bittersweet chocolate chips, or bar chocolate cut into roughly 1/2-inch chunks
DIRECTIONS
1. Heat your oven to 360F and line a baking sheet with parchment paper or a silicon baking mat.
2. In a large bowl, cream the butter and sugars with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated. Scrape down the bowl as needed.
3. Add the salt and baking soda, mix until combined, then beat in the flour on a low speed until just mixed. The dough should look slightly crumbly at this point. With a spatula or wooden spoon, fold/stir in the chocolate chips/chunks.
4. Form the dough into small balls (approximately 1.5 Tbsp each), spacing them apart on the prepared baking sheet. Bake for 12 to 14 minutes, until golden on the outside but still very gooey and soft inside.
5. When cooked, let rest on baking sheet for 5 minutes away from the heat before transferring a cooling rack (or eating!).
6. Enjoy!
PS – If you want to have fresh baked cookies all the time, make the individual cookie dough balls, and freeze them. When you’re ready to bake, just add 1-2 minutes to the baking time!