-
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.
-
When eggs are incorporated, add in vanilla bean paste and set aside.
-
In a separate bowl, sift together flour, baking soda and salt.
-
With a hand spatula, slowly incorporate flour mixture into butter mixture until well combined.
-
Add in your chocolate.
-
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.
-
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.
-
Take your cookie dough out and slice the desired amount of cookies off and place on your silpat.
-
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.
-
You want to pull these cookies just as their edges are starting to brown.
-
Remove from oven and let them cool for at least 5 minutes. Centers will be soft but will hold up to the touch.
-
Keep remaining dough in freezer for future use.