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.
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 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)
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.