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.
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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.
Freeze the 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.
You can also freeze the dough in bulk. If you do, you’ll want to defrost the dough in the fridge overnight and then scoop and bake it the next day.
Lard Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup lard room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 12 oz. chocolate chips
Instructions
- Cream together 1 cup lard, 1 cup granulated sugar and 1 cup light brown sugar until the mixture is light and fluffy.
- Add the 2 large eggs and 2 teaspoons vanilla extract, mixing until combined.
- Stir in the 3 cups all-purpose flour, 1 teaspoon baking soda and 1 teaspoon salt.
- Add the 12 oz. chocolate chips and stir until evenly distributed.
- Chill the dough for at least an hour, but up to a couple of days.
- Preheat oven to 375°F.
- Use a medium cookie scoop to scoop dough onto the baking sheet. Bake for 10-12 minutes.
- Cool on the cookie sheet for three or four minutes then transfer to a wire rack to cool completely.
Notes
- 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.
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I am enjoying the cookies. I appreciated your instructions (i.e, stating the amounts in the instructions) and your general approach in presentation.
Thank you.
Thank you so much!
Is tenderflake okay? I don’t have rendered lard except for duck fat from the store which is almost runny
Yes, tenderflake will work wonderfully! We have a jar of duck fat from the store as well, and it is surprising how runny it is. I wouldn’t use it for this recipe.
This such a great recipe! My daughter is allergic to dairy, and we actually all like these more than cookies with butter. Thank you!
I am so happy she is able to have cookies she enjoys!
These are VERY good!! I’ll admit I had my doubts, but they are our new go to recipe! I rolled them out and keep they keep great in the freezer! The only adjustment is I baked at 350°F as we like a softer cookie, and I found 375°F was too crunchy on the outside/edges.