If you have ever had leftover chocolate from a holiday that you wish would disappear, this recipe is for you!This recipe is designed to use that leftover chocolate bunny from Easter or the Heart from Valentine's Day. These bakery-style chocolate chunk cookies are crispy on the outside and soft in the middle and will make the leftover chocolate disappear. Less than 20 minutes and you will have a batch of warm cookies that can be added to a lunchbox, making you look like a well-prepared mom.
Ingredients
- ½ cup lard or shortening
- ½ cup organic cane sugar
- ¼ cup brown sugar
- 1 farm fresh egg
- splash of homemade vanilla extract
- 1 cup all-purpose flour
- ¾ tsp sea salt
- ½ tsp baking soda
- 1½ cups left over milk chocolate roughly chopped up
Instructions
- Preheat oven to 375 °F
- Cream lard, sugars, egg and vanilla for approximately 5 minutes on medium in your stand mixer using the paddle attachment. It should be light and fluffy.
- Stir together flour, salt, and baking soda in a 2nd bowl
- Slowly add the dry ingredients into the creamed mixture. Turn your mixer on low being sure not to over-mix.
- Remove the bowl from your mixer and add in the chopped-up chocolate chunks. Stir with a wooden spoon.
- Drop cookie dough onto a baking sheet lined with parchment paper. Drops should be about 2 inches wide and 2 inches apart. I generally get 12 on each tray.
- Bake in a pre-heated oven for about 10 minutes. If your oven runs hot, they might be done in 8 minutes.
- When finished, let the cookies rest on the tray for about 2 minutes before removing them and putting them on a cooling rack. Once cooled, take a break and enjoy! Store in an air-tight container for up to 10 days, if they last that long.
Tried this recipe?Let us know how it was!
