These cookies are my go-to when I need sweets, and I never feel guilty for indulging in homemade goodies made from natural ingredients. The recipe is fine-tuned to produce a thick, chewy cookie. Brown sugar is used for its higher moisture content, and the dough is baked at a higher temperature for a shorter period of time to prevent spreading.
In continuing with our experimentation with lard, I replaced the butter in the original recipe with our very own Grass Roots rendered pork fat but otherwise followed the instructions as-is.
If you’re like me and eat about a third of the cookie dough before it ever sees an oven, you’ll notice a flavor difference. There is a distinct lack of that buttery goodness we dough-eaters crave. However, any skepticism I had about the final product was erased the moment these babies came out of the oven. Perfectly browned on the edges, plump, beautiful. An ever so slight crunch that gives way to glorious warm chocolaty chewiness. I was most pleasantly surprised to find that these properties remained days after baking. Often with the original butter recipe, that little bit of crunchiness that is so heavenly about a fresh cookie would disappear. With the substitution of lard, the cookies maintained that fresh-baked texture right up until the last bite. Which was about three days later, because I have no self-discipline in the face of baked goods.
To make yourself some of these heavenly chocolate chip lard balls, first gather these ingredients:
1 cup lard, room temperature
1 ½ cups firmly packed brown sugar
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups chocolate chips
And follow these instructions:
Preheat oven to 400°.
In a separate bowl, mix flour, baking soda, and salt.
(Note: if you’re using a stand mixer, I like to switch from the whisk to the flat beater attachment at this point.) Add dry mixture a little at a time to lard and sugar until well incorporated, again scraping bowl as needed.
This recipe adapted from MyRecipes.