Chocolate Chip Cookies Made With Lard

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These chocolate chip cookies have a surprise ingredient, they are made with lard instead of butter or shortening. They are a great way to use rendered lard and they taste amazing.

If you like chocolate chip cookies with crisp edges and soft centers, this recipe is for you. It has the classic flavor you love in a nice thick and easy to make cookie.

Each year my family processes a few hogs. We like to use as much as possible, so we render the lard in addition to making lots of great homemade sausages and chops.

We use leaf lard for things like my great-grandma’s lard pie crust. We also use it to fry potatoes and to season cast iron.

Whether you make your own lard like we do, or you bought some lard for another recipe and some left to use, these cookies are a great option to use some of your bounty.

Why bake with lard?

The lard helps to coat the flour and gluten particles in the dough. That keeps them from forming the long strands that give bread its structure.

Instead, the strands stay short (hence the term shortening). This results in a softer texture in baked goods.

That is what makes lard such a great option for pastry, cookies and biscuits. The results almost melt in your mouth.

I know you don’t come to me for health advice, especially in a cookie recipe! But people also claim that lard is a healthier fat than some of the alternatives.

A good quality lard shouldn’t have a ton of flavor. It should be really mild and versatile.

However sometimes lards does have a slightly meaty taste. I find that this recipe can accommodate even those stronger flavored lards.

The combination of ingredients can handle a little bit of savory flavor. The brown sugar and chocolate chips are sure to win you over.

Storing your cookies

Chocolate chip cookies can be stored in an airtight container at room temperature for a week. Throw a slice of sandwich bread in the container with the cookies to keep them softer longer.

For longer storage, put the cookies in a freezer safe container for up to six months. Refrigerating cookies in not recommended.

You can also freeze extra dough to bake later.

I like to scoop the dough onto a sheet pan. Put the pan in the freezer for about an hour to firm up the dough.

Then transfer the dough to a freezer bag and freeze for up to six months. You can bake the dough from frozen, just add a minute or two to the bake time.

More fun cookie ideas

Kitchen sink cookies are a fun mix of sweet and salty. They have caramel, chocolate and pretzels mixed into the dough for a special treat.

Chocolate chip cookies with pudding mix are chewy and delicious. They are my brother’s favorite cookie.

Sweetened condensed milk cookies are soft and delicious. Their simple vanilla flavor really sings.

Did you make this recipe? Please leave a review in the recipe card below!

Thanks for sharing!