These Salted Caramel Chocolate Chunk Tallow Cookies, created by Hannah Sattelmaier, Culinary Specialist for The Bearded Butchers, offer a balanced combination of flavors, featuring beef tallow made from Whitefeather Meats in Creston, Ohio, by The Bearded Butchers. The cookies also include semi-sweet chocolate and chewy caramels, with the addition of Bailey's Irish Cream enhancing the overall taste. These cookies are a must-try and are sure to be enjoyed by all who taste them!
What is Beef Tallow? Beef tallow is rendered fat from cows, known for its smooth texture and rich, buttery flavor. It has been used for centuries in cooking and baking as a fat source. When substituted for butter, beef tallow imparts a deeper, more savory taste while still giving baked goods a moist and tender crumb. In these cookies, beef tallow replaces butter, adding a subtle richness and a slightly different mouthfeel compared to traditional butter-based cookies. The result? A cookie that’s indulgently rich and chewy with a unique twist that enhances the overall flavor profile.
Prep Time: 20 Minutes
Total time: 2 hrs. 30 Minutes
Cook time: 7 Minutes
Ingredients:
- 2 3/4 Cup All Purpose Flour
- 3/4 Tsp. Salt
- 1 Tsp. Baking Soda
- 1 Cup Beef Tallow (227 grams)
- 1 Cup Brown Sugar (213 grams)
- 1/2 Cup Granulated Sugar (99 grams)
- 2 Tsp. Vanilla Extract
- 1/4 Cup Bailey's Irish Cream Liqueur
- 2 Large Eggs
- 12 oz. Semi-Sweet Chopped Chocolate
- 6 oz Caramels (Garnish)
- Flakey Sea Salt (Garnish)
Directions:
- Preheat Your Oven: Preheat your oven to 375 °F. This ensures the oven is hot and ready to bake your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, salt, and baking soda. Set it aside. This will ensure the leavening agent is evenly distributed in the dough.
- Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the tallow and both sugars (granulated and brown) together on medium speed. Mix until the tallow is smooth, creamy, and light in color (about 2-3 minutes). This is important for the texture of your cookies.
- Add Eggs, Bailey's Irish Cream, and Vanilla: Add the eggs, one at a time, beating well after each addition, Then, add the vanilla extract, Baileys, and mix until fully incorporated.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients into the wet ingredients. Start mixing on low speed to avoid flour spilling out. Once it begins to incorporate, you can increase the speed lightly until the dough comes together. Mix until just combined.
- Add Chocolate Chunks: Stir in the chocolate chunks using a spatula or a mixer on low speed. Ensure the chocolate chunks are evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or two spoons, scoop our approximately 1 1/2 tablespoons of dough per cookie. Chill in the refrigerator for a minimum of two hours.
- Bake: Roll them into balls and place them about 2 inches apart on the prepared baking sheets. This allows room for spreading while baking. Place the cookie sheets in the preheated oven and bake for about 7-9 minutes, or until the edges are golden brown, but the centers are still soft. Don't overbake, as the cookies will continue to cook on the hot baking sheets after you remove them from the oven.
- Nestle about 2-3 little chunks of the chewy caramels into each cookie. And sprinkle each cookie with a small pinch of salt.
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set and make them easier to move.
Now, you can enjoy warm, gooey salted caramel chocolate chunk cookies fresh out of the oven! Below is the recipe for the chewy tallow caramels to complete your delicious treat.
Chewy Candy Tallow Caramels:
Ingredients:
- 200 grams of Granulated Sugar
- 20 grams Beef Tallow (room temperature)
- 95 mL Heavy Whipping Cream (room temperature)
Instructions:
- Prepare your saucepan: Grab a small saucepan and place it on a burner over low heat.
- Add sugar: Measure out 200 grams of granulated sugar and place it into the saucepan.
- Melt the sugar: Using a rubber spatula, gently stir the sugar as it begins to melt around the edges and bottom of the pan.
- Monitor the sugar: Keep an eye on the sugar as it melts. You'll notice it start to crystalize around the edges. Stir occasionally to ensure even melting, but avoid over-stirring.
- Caramelize the sugar: Allow the sugar to continue cooking, stirring as needed, until it reaches your desired level of darkness. Keep in mind that the caramel will lighten slightly once you add the tallow and cream.
- Add beef tallow: Once the sugar is fully caramelized, grab a whisk and add 20 grams of beef tallow to the pan. Whisk it well to ensure that it emulsifies and fully combines with the sugar.
- Add heavy cream: Slowly pour in 95 mL of heavy whipping cream, whisking continuously as you add it to the caramel mixture. Be cautious, as it may bubble up.
- Remove from heat: Once the cream and tallow are fully incorporated, cut the heat off.
- Pour into prepared pan: Line a small pan with parchment paper, then pour the caramel into the pan to set.
- Allow to cool: Let the caramel cool and harden before cutting it into pieces. Enjoy your chewy caramel!
These Salted Caramel Chocolate Chunk Tallow Cookies are the perfect balance of chewy, gooey, and rich flavors. Whether you’re baking for a special occasion or simply craving a delicious treat, these cookies are sure to be a hit with everyone who tries them! Enjoy them fresh out of the oven, with an ice cream sundae, or let them cool for a perfect sweet snack at any time.
