Chocolate, Chocolate Chunk Cookie Recipe


1 cup Mangalitsa Pig Leaf Lard, softened

2 cups Caputo "00" Chefs Flour

1 tsp. baking soda

1-1/2 tsp. Trapani Fine Sea Salt

1/2 cup ChefShop Cocoa Powder

1 cup India Tree Superfine Cane Sugar

1 cup India Tree Light Muscovado Sugar, packed

2 AA large eggs, room temperature

1 tsp. Heilala Bourbon Vanilla Extract 2X

1 cup  Dark Couverture Chocolate

1 cup white Chocolate 

Walnut pieces


Chocolate-Chocolate Chunk-White Chocolate & Walnut Cookie Recipe

When in doubt, add more chocolate...


1. Preheat oven to 375 F. Sift together the flour, soda, salt and cocoa. Set aside. Cream the lard together with the white and brown sugars. Add eggs, one at a time until combined, and follow with vanilla. Slowly add sifted dry ingredients to the mix and blend until smooth. Add chocolates and walnuts.

2. Drop dough in 1-1/2” balls onto baking sheet lined with a silicone liner or lined with parchment. Bake for 8-10 minutes for soft cookies, 13 minutes for crunchy.

3. Remove from baking sheet immediately and let cool on cooling rack. Eat immediately!

Yield: about 35-40 cookies