We’ve been bugging our resident Chef turned EPIC R&D expert for a Duck Fat Chocolate Chip Cookie recipe and he delivered. So, let's all thank Kevin for this EPIC recipe. It works best using a food scale so congrats to all the macro counters out there who already have one. We did our best to translate grams to cups but please check both if you’re baking without a scale.
Your holidays just got more EPIC.
Epic™ Duck Fat Chocolate Chip Cookies
Recipe by Kevin Welshons
24-30 Cookies
Prep Time: 15 Minutes
Approx Start to Finish: 1 Hour, 30 Minutes
Preheat oven to 350°F
Ingredients
- 1 stick or ½ cup (115g) Butter
- 1/3 cup (66g) EPIC Duck Fat
- ½ cup + 2 tbsp (135g) Granulated Sugar
- ¾ cup (150g) Dark Brown Sugar
- ¾ cup + 1 tbsp (150g) Milk Chocolate Chips (or your favorite chocolate chips)
- 1 whole egg + 1 yolk
- 2 tsp (10g) Vanilla
- 1/2 tsp (3g) Baking Powder
- Pinch or 1 tsp Salt
- ¾ cup + 1 tbsp (100g) Corn flour (This is NOT the same as Corn Meal)
- 1 cup + ¼ cup + 2 tbsp (220g) All Purpose Flour
Directions
- Gently Warm Duck fat until just melted.
- Cream Butter, with sugar about 4 minutes, Scrape bowl.
- Add in egg and yolk.
- While mixing, slowly stream in duck fat. (If mixing by hand add a little bit at a time)
- Add remaining ingredients, except Chocolate Chips.
- Fold to combine, you want a hydrated consistency.
- Add Chocolate chips and mix until uniform.
Cookie time!
Drop rounded tablespoonfuls of dough onto a cookie sheet lined with parchment paper.
Bake and Enjoy
10-12 Minutes
Place cookie sheet in the oven and bake until cookies are a light golden brown at the edges. Let them cool on a wire cooling rack, cool, serve, dig in.
EPIC TIPS:
Top with flakey salt after baking while they're still warm for the perfect sweet & salty chocolate chip cookie.
Looking for spice? Try adding ginger powder, cayenne pepper and/or cinnamon for an EPIC take on this recipe.