| Dough Making |

1. Place the lard and sugars in the bowl of a stand mixer with a paddle attachment. Cream them on medium speed until things get super fluffy (i.e. you can’t see sugar grains any more). If you don’t have a stand mixer, you can use egg beaters, but you may be there for a while…
2. Add the glucose. Glucose is a rat b*stard to deal with, but if you lightly spray the tbsp with canola before dipping it in the glucose, your life will be SO much easier.
3. Continue mixing for a few minutes. Also make sure to scrape the side of the bowl down with a spatula from time to time.
4. Add the water, canola oil and vanilla. Continue mixing on medium speed. Things will separate for a bit. That’s ok. It will all come back together.
5. While things are mixing, sift the rest of your dry ingredients (except the chocolate chips) into a separate bowl, and mix them with a whisk until uniform.
6. Once the dough has collected itself in the mixer, reduce the speed, and slowly add the sifted dry ingredients until you have a uniform dough.
7. Add the chocolate chips. Mix until uniform.
8. Scoop your cookies onto a baking tray lined with parchment paper, making sure they’re little 1″ diameter balls, and refrigerate them for 20 minutes. (Do your best to refrain from eating the dough balls…though, given that there are no eggs in this recipe, you COULD eat the dough all you wanted and not worry about getting sick!)
9. Transfer the chilled dough balls to a Ziploc bag, and freeze them for at least 24 hours.

| Time to Bake… |

1. Preheat your oven to 350 degrees
2. Line your baking tray with parchment paper, or SilPat (they tend to be crispier when baked on paper)
3. Place cookies on the baking tray at least ~1″ apart.
4. Bake for 9-10 minutes, depending on how hot your oven runs (or until desired gooey-ness has been reached).