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The Best Chocolate Chip Cookie Recipe

Prep Time 25 minutes
Cook Time 8 minutes

Ingredients

  • 2 1/4 cups all-purpose flour I use White Lily
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed dark brown sugar
  • 3/4 stick unsalted grass fed butter at room temperature I use KerryGold
  • 3/4 cup of leaf lard if you can find it if not, regular lard is fine
  • 1/2 Tablespoon baking soda
  • 1/2 Tablespoon of salt
  • 2 large eggs
  • 2 teaspoons Vanilla Bean Paste
  • 2 cups of chopped dark chocolate
  • Sea Salt for sprinkling on top

Instructions

  1. In a stand mixer (or with a hand mixer), cream together butter, lard, sugar, and dark brown sugar until light and creamy. Reduce speed and slowly add the eggs in one at a time.
  2. When eggs are incorporated, add in vanilla bean paste and set aside.
  3. In a separate bowl, sift together flour, baking soda and salt.
  4. With a hand spatula, slowly incorporate flour mixture into butter mixture until well combined.
  5. Add in your chocolate.
  6. Remove from mixing bowl and place on a piece of plastic wrap, molding the cookies into a tube. Seal the ends of the cookie dough tube and place in the freezer for 10 minutes or overnight.
  7. When you are ready to bake, preheat your oven to 350 degrees F. If you aren't using a Silpat for your cookies, line your cookie sheets with parchment paper.
  8. Take your cookie dough out and slice the desired amount of cookies off and place on your silpat.
  9. Place cookies in the oven and keep a watchful eye, being sure to turn the cookie sheet 4 minutes in. Total bake time should be 7-8 minutes.
  10. You want to pull these cookies just as their edges are starting to brown.
  11. Remove from oven and let them cool for at least 5 minutes. Centers will be soft but will hold up to the touch.
  12. Keep remaining dough in freezer for future use.

Recipe Notes

Adapted from Anne Quatrano's Summerland