How To Bake Stock Chocolate Chip Cookies

We tend to produce and offer this dough around the cooler months of the year, and certainly around the holidays, and we have our dear friends Melissa and Elliot to thank for this recipe. The secret ingredient is leaf lard (shhhh…) that we render in house from the fantastic pigs raised on Autumn Olive Farm, offering a neutrally-flavored decadence and glossiness that produces an elegant flake.

• Thaw the dough, if frozen, in the refrigerator overnight.

• Using a 2-ounce scoop, remove 40-50 gram balls and drop onto a parchment-lined pan.

• Bake at 325 for 20 minutes, rotating your pan 180 degrees halfway through.

• Remove when slightly golden (or to your desired degree of doneness— “medium” produces a lovely texture) and dust daintily with Maldon sea salt.

• Let cool for 5 minutes, then transfer to a wire rack.

 This dough can keep in a freezer for up to two months.