Chocolate Chip Cookies

After many batches, so much chocolate, and a few extra pounds, we hereby give you the official Whisk Assessment Chocolate Chip Cookies.

You don't have to use lard, but I highly recommend it.

Also, most of our recipes are by weight, not volume. Trust us, it's worth the $15 you'll spend on a kitchen scale.

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INGREDIENTS

248g All Purpose Flour

142g Butter (for browning)

46g of Lard OR 57g of Butter

1/2 tsp. Baking Soda

100g White Granulated Sugar

149g Dark Brown Sugar

1 tsp. Salt

2 tsp. Vanilla

1 Egg

1 Egg Yolk

~1 c. Chips (white, chocolate, butterscotch, doesn't matter)

~3/4 c. Nuts (walnut, pecan, hazel, whatever floats your boat)

1/4 tsp. Nutmeg (optional)

1/4 tsp. Cinnamon (optional)

METHOD

1) Whisk the dry ingredients (flour, baking soda, and spices [if using])

2) Place 142g of butter in saucepan and set over medium heat. Continue to simmer butter until it is medium brown and smells nutty

3) Add 46g of lard (or 57g of butter) to a large bowl

4) Add browned butter to lard/butter and stir until melted

5) Add sugars, salt, and vanilla then whisk to combine

6) Add egg and yolk and whisk to combine

7) Whisk for 30 seconds

8) Wait 3 minutes

9) Repeat the whisk/wait cycle two more times

10) Fold in the flour mixture

11) Fold in the chips/nuts

12) Using a cookie scoop or spoon, drop cookie dough onto baking sheets lined with parchment or silicone mats

13) Bake @ 375°F for about 8-10 minutes, checking at about 5 minutes and rotating the pan. You will want to pull them out just as they start to brown on the edges

14) Cool then enjoy.