These duck fat chocolate chip cookies are an absolute delight! This recipe was complimented by a professional baker, who thought my cookies had the perfect texture – crisp on the outside, soft on the inside. Butter and duck fat are my new go-to’s for the perfect texture for cookies.
These delicious duck fat chocolate chip cookies are the best and are made completely from scratch! There’s nothing better than homemade chocolate chip cookies. I love the lingering smell of fresh-baked cookies hours after they’ve all been devoured. Store-bought cookies that sit on the shelves for weeks cannot compete.
Why make homemade cookies?
Making homemade cookies is also the most affordable option. Not only that, but I can also control the quality of my ingredients. It seems like preservatives and high fructose corn syrup is everywhere, but not in my kitchen! My philosophy is that quality foods don’t have to cost a lot of money or take a lot of time.
Let’s Talk Ingredients!
For this recipe, I used an ancient grain called einkorn. Einkorn can replace any wheat flour 1:1 in any recipe! I opt to use this ancient grain whenever possible.
Maple syrup is an underrated sweetener for baking. I find that the unique flavor of maple syrup to be an asset in this recipe. You’re going to want the darkest maple syrup available to you for the richest flavor possible.
Vanilla Extract and Almond Extract
Most bakers have a secret ingredient that gives their recipes that que ne sais quoi. For me, it’s the conjunction of vanilla extract and almond extract. The flavor of vanilla are an asset to the flavor of chocolate, and the flavor of almond extract are an asset to the flavors of vanilla. It adds that extra oomph needed to make these duck fat chocolate chip cookies.
In general, almond extract is very strong, so your should be cautious when adding it to a mixture, as it can quickly overpower. As a rule, I apply 1/4 the amount of almond extract compared the the amount of vanilla extract. For example, 1 tsp of vanilla extract would mean that I add 1/4 of almond extract to my recipe.
Troubleshooting Cookie Issues
Why are my cookies flat?
- You accidently used too much flour.
It happens to the best of us. Be sure to take your time when measuring flour and make sure the top of the flour is flat.
- Your baking powder was expired.
Baking powder expires like other ingredients do. Baking powder doesn’t bad and mold, but rather it loses it’s potency over time. This can lead to some unfortunate baking mishaps.
- Your oven was at the wrong temperature.
There are multiple ways for this to be possible.
- You forgot to preheat before baking.
- You set the wrong temperature.
- Your oven isn’t reaching the correct temperature. Check with an oven thermometer.
Why are my cookies spreading too thin?
- Your dough was put on a warm baking sheet.
When making multiple batches, I rinse the baking sheet under cold water and dry. This will bring your baking sheet back to room temperature. Your cookie dough could start to melt and become greasy, which would result in flat cookies. This is why bakers will tell you chill the cookie, because it improves the texture and integrity of the cookie.
- You prematurely mixed the sugar with the hot butter/duck fat.
This will make your dough greasy, and spread out too far.
- You skipped the chilling step.
I get it, I’ve done it before. However, through trial and error, I now understand the merits of being patient and letting the dough chill for awhile.
- You accidently didn’t put in enough flour.
Duck Fat Chocolate Chip Cookies
- 2 Medium bowls
- 2 Microwavable bowls
- Cookie sheet
- Parchment paper
- Oven mitt
- 3 cups flour
- 2 eggs
- ¾ cup brown sugar
- ¾ cup cane sugar
- 1 cup chocolate chips
- ½ cup melted butter
- ½ cup melted duck fat
- ½ cup maple syrup
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- Cut butter into small cubes, then cook in microwave at 15-second increments until melted.
- Melt duck fat in microwave using 15-second increments until ready.
- Mix flour, salt, and baking powder together in a separate bowl.
- Mix all liquid ingredients together.
- If your liquid ingredients bowl is hot enough to cook eggs, then hold off until it has cooled down.
- Crack eggs and whisk into the liquid mixture.
- Add both sugars to the liquid mixture, then stir together.
- Slowly and incrementally add the flour mixture to the liquid mixture, stir it into the liquid ingredients.
- Set in fridge for 30 minutes.
- Preheat oven to 350.
- Put parchment paper over the cookie sheets.
- Make dough in to 1½ inch balls, at least 2 inches apart.
- Bake for 12 minutes.
- Let cookies sit for at least a half hour before handling.