75 grams unsalted butter + 15 grams rendered pancetta fat
64 grams sugar
64 grams brown sugar
.8 grams salt
54 grams eggs - room temp.
1.2 grams vanilla extract
180 grams flour - sifted
2.4 grams baking soda
80 grams bittersweet chocolate chips
109 grams Red Table Meat Co. pancetta
-Cut the pancetta into small cubes. Heat over medium heat until fat has rendered and pancetta is golden brown. Remove from pan onto paper towels and cool to room temp.
-Weigh 15 grams of the rendered pancetta fat and cool to room temp. (Reserve the rest of the fat and use as you would butter)
-Weigh all other ingredients.
-In mixer, combine butter, fat, salt and sugars. Mix on low until light and creamy.
-Add eggs and vanilla extract and mix until combined.
-Add flour and baking soda and start mixing on low, add chocolate chips and cooked pancetta until just combined.
-Let rest in refrigerator for at least an hour.
-Pre heat oven to 375. Scoop out dough with 1oz ice cream scoop on parchment lined baking pan.
-Bake until edges are golden brown. Cool
Makes about 14 cookies