Tallow OR Duck Fat Chocolate Chip Cookies
Rated 5 stars by 1 users
Category
Dessert
There’s something timeless about a truly great chocolate chip cookie. The kind that brings people to the kitchen before they even cool, the kind that disappears fast, the kind that tastes like home.
These cookies are a twist on a classic indulgence, made better with ancestral fats that bring depth, richness, and a texture worth savoring. Whether you choose silky Pekin duck fat for a thinner, chewier bite, or grass-fed tallow for cookies with crisp edges and melt-soft centers, you’re baking with ingredients that tell a better story. No shortcuts, no seed oils! Just real ingredients, even in dessert.
Ingredients
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½ cup butter, melted & cooled
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½ cup tallow or duck fat, soft
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1 cup cane sugar
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½ cup dark brown sugar
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2 eggs + 1 egg yolk, room temp
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4 tsp vanilla extract
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2¼ cups einkorn flour
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1 tsp baking soda
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¾ tsp salt
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1 cup dark chocolate chips
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1 cup chocolate chips
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Flaky sea salt, for topping
Directions
Melt butter and let cool to room temp.
Mix butter, tallow (or duck fat), and sugars until creamy.
Add eggs, yolk, and vanilla. Mix just until combined.
Add flour, baking soda, and salt. Mix gently until no dry flour remains.
Fold in chocolate.
Scoop dough into balls and freeze 60–90 minutes.
Bake at 350°F for 9–10 minutes, until edges are set and centers are soft.
Sprinkle with flaky salt and let cool on the pan.
Recipe Note
Duck fat = thinner, chewier cookies
Tallow = thicker cookies with crisp edges + melt-in-your-mouth centers
Try both and see what you love!
