Duck Fat Chocolate Chip Cookies
This duck-fat chocolate chip cookie recipe has a flavour and texture you can’t get from butter alone. The duck fat gives the cookies a subtle savoury depth that sharpens the chocolate, and it creates a crisp edge with a centre that stays soft without becoming cakey.
Duck fat creates those caramelised edges and helps the dough melt evenly; butter provides structure and tenderness. Coconut sugar gives a deep caramel tone and a steadier effect on blood glucose than refined sugar, while freshly milled spelt keeps the crumb gentle without drying the dough.
A short chill firms the dough just enough to control spread, and the slightly higher hydration keeps the centres soft as the edges darken. The result is a simple, nourishing cookie with a texture and flavour that stand apart.
Ingredients
90 g duck fat (room temperature, soft)
70 g unsalted butter (softened)
200g coconut sugar
1 large egg
1 tsp vanilla extract
225 g spelt flour
½ tsp baking soda
1 tsp Celtic sea salt
150g chopped dark chocolate
Method
Cream the duck fat and butter in a mixing bowl until smooth.
Add the coconut sugar and beat until the mixture looks glossy.
Add the egg and vanilla and mix until fully combined.
Whisk the spelt flour, baking soda, and salt in a separate bowl. Fold this into the wet mixture. The dough should be soft, slightly loose, and shiny rather than stiff. If it feels too thick, add 1–2 teaspoons of water or milk to loosen it.
Fold through the chopped dark chocolate.
Chill the dough for 20 minutes.
Preheat the oven to 180°C and line a baking tray. Scoop portions of dough onto the tray, leaving space between each one.
Bake for 10–12 minutes, until the edges darken and the centres look soft. Let the cookies rest on the tray to finish setting before transferring to a rack.
Enjoy!
