Ingredients
- 1 ¾ cups (250g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ tsp sea salt, optional extra for sprinkling
- 1/3 cup + 1 Tbsp (84g) cold duck fat
- ¼ cup (56g) salted European-style butter, softened
- ¾ cup (165g) light brown sugar
- 1/3 cup + 1 Tbsp (84g) granulated sugar
- 1 tsp vanilla bean paste
- 1 tsp honey
- 1 egg, room temperature
- 6 oz Hershey’s Special Dark Chocolate Chips
Direction
- In a medium mixing bowl, whisk together the flour, baking soda, and salt until thoroughly combined.
- In a separate large bowl, whisk together softened butter, cold duck fat, sugar, vanilla bean paste, honey, and egg until thoroughly combined. Do not overmix.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Once combined, fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 24 hours.
- The following day, preheat oven to 350 degrees Fahrenheit.
- Line a cookie sheet with aluminum foil. Leave it ungreased.
- Using a 1.5 oz scoop, portion the chilled dough onto the lined baking sheet, allowing space between each mound. Retain the rounded dome shape created by the scoop. Do not roll dough.
- Carefully place the baking sheet in the oven and bake the cookies for 12 minutes.
- Optional: For an extra touch of flavor, sprinkle the tops of the warm cookies with a light dusting of sea salt.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack or serving plate.