Snake River Farms Beef Tallow Chocolate Chip Cookies

How to Make Snake River Farms Beef Tallow Chocolate Chip Cookies

1. 1

   Step 1: Prep and cream tallow with sugars

   Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. In a large mixing bowl, beat Snake River Farms Beef Tallow with the granulated sugar and packed brown sugar until light and slightly fluffy, about 2–3 minutes using a hand mixer or 4–5 minutes in a stand mixer on medium speed.

   For this step

   • 3/4 cupGranulated sugar
   • 3/4 cupPacked light brown sugar
   • 1 cupSnake River Farms Beef Tallow
   
2. 2

   Step 2: Add eggs and vanilla

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until the mixture is smooth and homogenous. Scrape the bowl as needed to ensure even mixing.

   For this step

   • 2 largeLarge eggs
   • 2 teaspoonsVanilla extract
   
3. 3

   Step 3: Combine dry ingredients and incorporate

   In a separate bowl whisk together the all-purpose flour, baking soda, and sea salt. Add the dry mixture to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain — do not overmix to keep the cookies tender.

   For this step

   • 2 1/4 cupsAll-purpose flour
   • 1 teaspoonBaking soda
   • 1 teaspoonFine sea salt
   
4. 4

   Step 4: Fold in chocolate chips

   Fold the semi-sweet chocolate chips into the dough with a spatula until evenly distributed. For thicker cookies and less spread, refrigerate the dough for 20–60 minutes (optional; chilling time not included in total time).

   For this step

   • 2 cupsSemi-sweet chocolate chips
   
5. 5

   Step 5: Portion and bake

   Scoop dough into 1.5-tablespoon (or medium cookie scoop) mounds about 2 inches apart on the prepared sheets. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are golden and centers still look slightly soft. Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
   

1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. In a large mixing bowl, beat Snake River Farms Beef Tallow with the granulated sugar and packed brown sugar until light and slightly fluffy, about 2–3 minutes using a hand mixer or 4–5 minutes in a stand mixer on medium speed.
2. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until the mixture is smooth and homogenous. Scrape the bowl as needed to ensure even mixing.
3. In a separate bowl whisk together the all-purpose flour, baking soda, and sea salt. Add the dry mixture to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain — do not overmix to keep the cookies tender.
4. Fold the semi-sweet chocolate chips into the dough with a spatula until evenly distributed. For thicker cookies and less spread, refrigerate the dough for 20–60 minutes (optional; chilling time not included in total time).
5. Scoop dough into 1.5-tablespoon (or medium cookie scoop) mounds about 2 inches apart on the prepared sheets. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are golden and centers still look slightly soft. Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.