Mary’s Chocolate Chip Cookies
2¼ cups flour
1 tsp. baking soda
½ tsp. salt
1 cup (½ lb.) lard (manteca)*
¾ cup sugar
¾ cup brown sugar
2 tsp. Mexican vanilla
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)
Preheat oven to 375°F.
In a small mixing bowl, stir together flour, baking soda, and salt. Set aside.
With a mixer, in a large mixing bowl, cream together lard, sugar, and brown sugar. Beat until fluffy.
Add vanilla and eggs, one at a time. Beat well.
With mixer on low speed, add dry ingredients a half-cup at a time. When dry ingredients are incorporated, mix well.
With mixer on low speed, add chocolate chips and nuts. Mix until evenly distributed.
Drop teaspoon-sized blobs onto ungreased baking sheets, 2 inches apart. (Give plenty of space; these cookies spread out more than most.)
Bake at 375°F for 8-10 minutes until golden.
Cool in pan 5 minutes, then transfer to wire rack or layered paper towels to cool completely.
Yield: about 5 dozen cookies.
*NOTE: Lard is essential for the texture of these cookies. Vegetarians or those who keep kosher can substitute butter, but it’s not quite the same. Do NOT attempt to use vegetable shortening; you will regret it.