When I decided to make my own butter, epically the first 30 days, I gave myself a strict rule not to buy any if I ran out. I wanted to see how feasible this idea was. Well, that was also around the time my husband requested I make cookies a bit more on a regular basis. I never really fully understood how much butter most cookie recipes call for! Needless to say for this latest batch of cookies I had 0 butter left but still had a LOT of lard. See where I’m going with this ?
Ingredients:
- 1 Cup Lard Room temp
- 1 Cup Granulated sugar
- 1 Cup Brown Sugar
- 2 TSP Vanilla
- 1 TSP Baking Soda
- 2 Eggs
- 1 TSP salt
- 3 Cups Flour
- Chocolate Chips
Directions:
Cream Brown and Granulated sugars with the lard until light and fluffy.
Add eggs and vanilla, mix until combined.
Add Flour, Salt, and Baking Soda, mix.
Add Chocolate chips, give final mix.
Use ice cream scoop, or cookie scoop to put onto parchment lined baking tray.
Bake at 375 for 12-20 minutes. Your oven time may vary.
Let sit for 10 minutes before transferring off baking sheet.
Reviews:
As the baker, I found them to be a tad more difficult to make than typical cookies made using butter. The batter is a lot looser, so I’m still getting used to working with it.
Vito and Elizabeth enjoyed them. They didn’t say weather or not they noticed a taste difference. I think if they had, they would have said something.
Daniel loved them- he didn’t say weather or not they taste better than your typical Chocolate chip cookie, but he did say that they were very good.
