Lard is a good fat.
Dough tastes better when lard is the fat.
I use Bacon grease for Cookies, when the Butter supply is getting low. It works excellent. Great for biscuits and cornbread too. And popping corn.
A lot of the cheap Butter has a lot of water in it, and not one more molecule of Butterfat than the USDA allows for. This is one reason Margarine never worked right for Cookies. It’s got a bunch of water, when the recipes are based on a certain amount of fat to turn out right. It ain’t rocket science but they keep queering the ingredients and quantities.
Toll House morsels - chocolate chips - all those Cookie recipes are based on 1 pound packages. They run under 12 ounces now.