Just hear me out on this!
A quick note: I am a Jewish lady but I don't keep kosher. This recipe is using pork fat, aka lard. I'm sure you can use beef tallow(that's rendered beef fat) but what you should know about tallow vs lard is that tallow will be much harder when cold and is, therefore, better suited, in my opinion, to crafty things like making candles. Lard and schmaltz are my favorite animal products to use in cooking and baking, so here we go.
This is a play on a chocolate chip cookie, and I must say that the result is quite fascinating.
First, lard has a much higher melting point than butter does, but will remain soft for quite a bit. I do recommend a standing mixer or an electric mixer for making these cookies as your wrist will get quite tired. Let's make it!
- 6 oz rendered lard, room temperature
- 7 oz (1 cup) brown sugar
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp good vanilla extract
- 7.5 oz (1 1/2 cups) all-purpose flour
- 1 cup crushed potato chips
- A really fat pinch of salt, plus a little more for the top
- Chocolate chunks, as needed, about a cup and a half for me