Chicken Fat Chocolate Chip Cookies

Do I file this recipe under Meme Recipes or Unhealthy Recipes? The answer is yes. These cookies are inspired by a Dylan Hollis short of Bacon Grease Chocolate Chip Cookies. Instead, I'm swapping out the butter in my Classic Chocolate Chip Cookies for chicken fat that I rendered out when making my homemade chicken bone broth. Don't be turned off by the chicken! The subtle roasty flavor perfectly complements the sweet and rich cookie. It's a chocolate chip cookie with a Bachelor's Degree!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line 2 large cookie sheets with parchment paper

Step 2

Note that butter is only about 80% fat and 20% water. In comparison, rendered animal fats (chicken fat, beef tallow, or lard), as well as oils (coconut oil, olive oil, shortening, canola oil, etc.), are 100% fat. So to substitute for butter, we need to use 80% of the called for butter, and replace the rest with water. For 1 stick (113 g) butter, this means using 6 tbsp (90 g) chicken fat, plus 1.5 tbsp (22.5 g) water. This substitution holds true if you decide to replace butter for coconut oil or Crisco in any baking recipes

Step 3

Mix together the (melted) chicken fat, water, sugar, and honey with a silicone spatula or hand mixer until fully combined and lightly fluffy. Beat in egg and mix in vanilla, salt, and baking soda. Fully combine, then mix in the flour. Fold in the chocolate chips

Step 4

Optionally, chill the dough in the fridge for at least 30 minutes, but I chose to skip that here

Step 5

Using a 1 tbsp cookie scoop, scoop the cookies onto the parchment lined trays. Leave about 1-2 inches between each cookie, as they'll flatten and spread as they bake

Step 6

Bake for about 9 min at 350F, or until lightly golden brown on the bottom and the sides. Transfer the pan to the fridge, and allow the cookies to totally cool, about 1 hour, before removing from the tray

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