Chocolate chip cookies

The chocolate chip cookies I usually make at the end of the year end up being baked several times throughout the year. They are quite quick to make and are not fussy. They are tender because I use lard – I have often tried half lard, half butter variants, but the ratio remains the same. I like that they keep well and do not dry out quickly.

Quick Info

Total time: about 3 and a half hours (including refrigerator)
Preparation time: 30 minutes
Baking time: 10-12 minutes on the tray
Servings: 2 large trays (depending on the size of the shapes)
Difficulty: easy
Recipe type: tender cookies, for holidays or to serve with tea or coffee

Ingredients

200 g lard
1 egg
100 g sugar
a pinch of salt
380 g flour
1 small bottle of rum essence
5 tablespoons chocolate chips

Preparation method

1. In a bowl, place the lard, salt, and sugar. Mix with a spatula or wooden spoon until somewhat homogeneous.

2. Add the beaten egg and mix again. Do not insist too much, just enough to incorporate.

3. Add the chocolate chips and rum essence. Mix gently.

4. Gradually add the flour directly into the bowl. Start kneading first with the spoon, then with your hands. Do not add all the flour at once to avoid scattering too much.

5. When the dough starts to come together, place it on a floured surface and finish incorporating the remaining flour, kneading gently, just enough so it no longer sticks to your fingers.

6. Wrap the dough in cling film and place it in the refrigerator for 2-3 hours. This is important for the final texture.

7. Take the dough out and cut it in half to make it easier to roll out. Sprinkle flour on the surface and roll out each piece in turn to a thickness of about 5 mm.

8. Cut out shapes with whatever I have on hand: simple, round shapes or whatever I have in the drawer. Gather the scraps and roll them out again.

9. Place the cookies on trays lined with baking paper, without crowding them too much.

10. Bake each tray in the preheated oven at 175°C for about 10-12 minutes. Check to see if they are lightly browned on top.

11. Remove them to a rack or clean paper and let them cool before transferring them to metal boxes.

Why I make the recipe often

The reasons are simple: it yields many pieces, the cookies stay tender longer, and they do not crumble easily. They go well with tea or coffee, not just during the holidays. They are practical to make in advance and do not require complicated ingredients.

Tips and variations

Tips

If the dough is too soft after taking it out of the refrigerator, sprinkle a little more flour while rolling, but do not overdo it.
It’s good to use cold trays, not warm from a previous bake, so the lard does not melt too quickly in the oven.

Substitutions

You can use half lard, half butter if you don’t want only lard.
The rum essence can be replaced with vanilla or almond essence, to taste.

Variations

The chocolate chips can be replaced with coarsely chopped chocolate pieces or raisins if you don’t want chocolate.
If you don’t have special shapes, you can cut out with a glass or knife; the shape doesn’t matter that much.

Serving ideas

They can be placed in a nice box and given as a gift, or put on a platter for morning coffee. For children, different shapes can be made for each tray.

Frequently asked questions

Can I use only butter instead of lard?
Yes, but the final texture will not be as tender as when using lard.

How long do the cookies last?
If stored in metal boxes, in a dry and cool place, they remain tender and good for even 2-3 weeks.

Can the baked cookies be frozen?
I do not recommend it. The texture is not the same after thawing. It’s better to keep the raw dough in the refrigerator and bake it as needed.

Can I add other spices?
Yes, you can add a pinch of cinnamon or grated orange peel, but it’s not mandatory.

What can I replace the chocolate chips with if I don’t have any?
You can use chopped chocolate pieces, raisins, or leave the cookies plain.

Nutritional values

Approximately, for 1 cookie (if about 40 come out of a recipe):
Calories: 70-80 kcal
Protein: 1 g
Fat: 4 g
Carbohydrates: 7-8 g
These are approximate values, depending on the size and type of chocolate used.

Storage and reheating

The cookies store best in metal boxes, at room temperature, away from moisture. They remain tender for at least 2 weeks, sometimes even longer. No reheating is necessary. However, if they have hardened a bit, you can leave them for a few hours in a covered dish with a piece of bread to regain their tender texture.