Tested & Confirmed – Pumpkin Chocolate Chip Cookies (Tallow & Butter Comparison)

I am revisiting the moist chewy chocolaty goodness of the Pumpkin Chocolate Chip cookie I made a few weeks back.  I’ve recently started replacing the “fat” sources in my cooking with pasture raised, grass-fed fats such as beef tallow and butter.  The more research I’ve been doing the more I’m learning that pasture raised, grass-fed fats are high in omegas, beta carotene, Vitamin E/A, and other heart healthy benefits; also providing less chemical danger when cooking at high temperatures. Like most things, benefits are acquired when used within moderation.   I wanted to see how beef tallow would hold up in comparison to butter in baking.  The first recipe I tested was the Pumpkin Chocolate Chip cookie.

The original recipe is provided here: Pumpkin Chocolate Chip

I made some minor modifications to the recipe such as:
–          Using fresh pumpkin vs. canned
–          Varying the sugars to also include brown vs. just white
–          Testing the fat – butter vs. tallow vs. ½ butter ½ tallow

After testing all three fat variations I have to conclude that the 100% tallow cookie was the WINNER!  It is clear that anything made with tallow has a distinct flavor but it’s a good flavor and made these cookies light and fluffy.  The 100% butter recipe seemed to be too greasy.  I’d have to increase the flour content to balance out the butter.  I love butter and enjoy the distinct buttery flavor but it was a bit too much – it almost made the cookies too moist.  The ½ butter ½ tallow combination was a good runner up.  I was still able to acquire the buttery flavor with less the moisture.  If you enjoy a more cake like cookie the all butter or ½ & ½ combination are good to try.  It is important to note that the tallow used for sweet cooking variations should be extremely clean with no leftover beef residue.

I’ve been using tallow in other sweet recipe variations such as scones, pancakes, bread, and pie crusts.  Recipes to follow soon…in the mean time here are the recipe variations for the 3 different fat tests and a link back to the recipe for instructions on mixing and baking.  Enjoy!

* = organic
*^ = organic / local

Pumpkin Chocolate Chip Cookies – ALL BUTTER
 375 Degrees, 10-12 minutes, yield 2-3 dozen depending on scoop size…

2 ½ cups flour *
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 egg *^
1 cup fresh pumpkin (pulp or puree, depending on how you like your cookie texture) *^  {tip} make sure you drain the pumpkin as much as possible to avoid a runny batter.
1 cup butter *(2 sticks)
3/4 cup granulated white sugar *
3/4 cup brown sugar *
1 teaspoon vanilla *
1 cup semi-sweet chocolate chips

Pumpkin Chocolate Chip Cookies – ½ & ½
 375 Degrees, 10-12 minutes, yield 2-3 dozen depending on scoop size…

2 ½ cups flour *
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 egg *^
1 cup fresh pumpkin (pulp or puree, depending on how you like your cookie texture) *^  {tip} make sure you drain the pumpkin as much as possible to avoid a runny batter.
½ cup butter *
½ cup tallow *^
3/4 cup granulated white sugar *
3/4 cup brown sugar *
1 teaspoon vanilla *
1 cup semi-sweet chocolate chips

Pumpkin Chocolate Chip Cookies – ALL TALLOW
 375 Degrees, 10-12 minutes, yield 2-3 dozen depending on scoop size…

2 ½ cups flour *
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 egg *^
1 cup fresh pumpkin (pulp or puree, depending on how you like your cookie texture) *^  {tip} make sure you drain the pumpkin as much as possible to avoid a runny batter.
1 cup tallow *^
3/4 cup granulated white sugar *
3/4 cup brown sugar *
1 teaspoon vanilla *
1 cup semi-sweet chocolate chips