Chocolate Chip Cookies Without Brown Sugar -

2¼ cup All purpose flour
1½ cup Granulated sugar (Usually I use half brown sugar and half granulated sugar but you can use whatever sugar you want.)
2 Eggs
1½ tsp Vanilla
1 tsp Baking soda
½ tsp Salt
½ cup Lard (melted) - You can also substitute with vegetable oil.
½ cup Butter (softened)
2½ cup Chocolate chips

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a mixing bowl, add the flour, sugar, salt, and baking soda. Mix until thoroughly combined.
Add the eggs, vanilla extract, melted lard, and softened butter. Mix until thoroughly combined.
Add in the chocolate chips and mix until thoroughly combined.
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the baking sheet lined with parchment paper about two inches apart.
Bake for approximately 10 - 12 minutes or until golden brown around the edges. The centers may still be slightly soft but will firm up as they cool. (I find 10 minutes to be the perfect time to get soft chewy cookies.)
Allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

Store the chewy chocolate chip cookies in an airtight container or a zip-lock bag for up to 5 - 7 days.

Serving: 1 cookie | Calories: 150kcal