Duck Fat Salted Chocolate Chip Cookies
User Reviews
5.0
3 reviews
Excellent
Duck Fat Salted Chocolate Chip Cookies
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Duck fat chocolate chip cookies are a sweet & salty treat with savory depth. It enhances the flavor while creating a perfectly crisp yet chewy texture!
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Ingredients
- ½ cup salted butter (Tillamook preferred)
- ½ cup duck fat, room temperature
- 1 cup pure cane sugar
- ½ cup dark brown sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 4 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 cup dark chocolate chunks
- 1 cup semi-sweet chocolate chips
- flaked sea salt, for garnish
Instructions
- Melt the butter in a large glass bowl and let it cool to room temperature.
- Add duck fat, cane sugar, and brown sugar to the bowl. Use the hand mixer beaters to mix the fats and sugars together by hand. This helps keep the mixture from splattering when you turn on the mixer. Turn the hand mixer on medium and mix for 1-2 minutes or until the mixture is creamy and well combined.
- Add eggs, egg yolk, and vanilla extract to the bowl. Mix on medium speed for 20-30 seconds, just until the mixture is combined. Don't overmix!
- Add flour, salt, and baking soda to the bowl. Use the hand mixer beaters to mix the dough by hand until the flour is mostly moistened. This helps keep the flour from making a mess when you turn on the mixer. Turn the hand mixer on medium and mix for 30-45 seconds or until the dough is well combined. The mixture should be soft but not sticky. Add more flour a tablespoon at a time if the dough is too sticky.
- Add the chocolate chips and chocolate chunks to the bowl. Mix on low speed until the chocolate is well-distributed throughout the dough. You can also do this step by hand.
- Line a large sheet pan with parchment paper Using a 1 oz cookie scoop, scoop 30 even cookie dough balls onto the sheet pan. Gently roll the dough into balls. Be careful, the dough will be soft. Make sure the dough balls are not touching each other on the pan. Place the sheet pan in the freezer for at least 1 hour before baking.
- Preheat oven to 350°F. Line another large sheet pan with parchment paper. Transfer 9-12 dough balls to the pan (depending on the size of the pan, with at least 3-4" of space between dough balls).
- Bake on the middle rack for 11-12 minutes, or until the outer edges are just starting to brown.
- Remove the pan to a cooling rack. Sprinkle flaked sea salt over the top of the cookies. Let the cookies cool on the sheet pan for at least 10 minutes before transferring them to the cooling rack.
- Let the cookies cool fully before storing them in an airtight container. Don't forget to enjoy at least one while they're warm, though!
Equipments used:
Notes
- I like to use a hand mixer for making these cookies but you can also use a stand mixer with paddle attachment.
- A cookie scoop is the perfect tool for getting evenly-sized cookies.
- Duck fat is an essential ingredient for these cookies! But, you can experiment with other animal fats like pork lard, bear fat, or even bacon grease! Duck fat and melted butter make this cookie dough exceptionally soft, so it's crucial to follow the steps in the recipe to ensure they bake properly!
- These are called salted cookies for a reason. The salt comes from the butter, salt in the dough, and salt on top. You can use unsalted butter but you should add more salt to the dough if you do.
- The addition of an egg yolk adds extra creaminess to the dough and richness to the cookies. Don't skip it!
- I find that a mixture of dark chocolate chunks and semi-sweet chips provides the perfect amount of sweetness without overpowering the cookie. But, you can experiment with your favorite baking chocolate too! Set aside a few chocolate chips and chunks to press into the tops of the dough balls before freezing. This little trick makes the cookies look even more irresistible!
- A finish of flaked sea salt is essential for these duck fat cookies. The crunchy salt perfectly balances the sweetness and richness of the cookies.
- These cookies freeze really well either in dough form or baked form. To freeze the dough, simply place the dough balls in a freezer zip top bag after they have frozen solid on the sheet pan. Freeze for up to 3 months and follow the baking instructions above. Keep them on hand for when you want to bake 1-2 cookies at a time!
- To freeze baked cookies, let them cool fully before transferring them to a freezer zip top bag. Freeze for up to 3 months and let them thaw fully at room temperature before enjoying.
Nutrition Information
Show Details
Calories
210kcal
(11%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
29mg
(10%)
Sodium
364mg
(15%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
123IU
(2%)
Vitamin C
0.03mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 364mg | 15% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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