You’ve gotta try these Bacon Chocolate Chip Cookies, the newest sweet and salty combo to hit the dessert plate. And you’ll wanna see what the two secret ingredients are!
I love a chewy and crispy cookie. If you’re looking for one of those cakey cookie recipes, keep on looking. If you’re not sure, here’s my litmus test:
Which Chips Ahoy Cookie was your fave when you were a kid – the blue box or the red? If you’re a blue box kinda person, let’s high five. ‘Cause I’m about to rock your world with this cookie recipe.
If you’re read the title, you know we’re introducing bacon to the classic chocolate chip cookie. If you’ve never had the chocolate-bacon combo, you gotta try it. I think it might even be better than it’s counterpart salted caramel. #butthatsjustme
So yeah… we added bacon. And bacon fat. And coconut oil. It’s the introduction of those two fats that lends to the crispy thinner cookie in this recipe. I know, I know. Us ladies don’t like to talk about fat. But at the end of the day, that’s what rocks a cookie. Plus, it makes me feel better about using every bit of the bacon.
You weren’t thinking this was a diet recipe, were you? 🙂
Let’s start by cooking that bacon. Make sure it gets good and crispy. And after you remove the bacon to drain, be sure to SAVE the bacon grease. Pour it into a glass measuring cup and allow to solidify. I just put it in the fridge.
Once you’re ready to get make the cookies, we’re gonna cream the reserved bacon grease, room temperature butter, and coconut oil with the sugars. Get it nice and smooth.
Then we’ll add in our other cookie ingredients and form the dough.
Drop balls of dough (mine were about 1 1/2 tablespoons or so) onto prepared baking sheets and bake for 12 – 14 minutes, rotating cookie sheets between the racks half-way through the cooking process. Then, I dare you to let them cool before biting in. I couldn’t do it, but maybe you have more will power than me?
- 1/2 cup butter, room temperature
- 1/4 cup bacon fat, solidified
- 1/4 cup coconut oil
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. baking powder
- 1 tsp. vanilla
- 2 1/4 cup flour
- 12 ounces chocolate chips
- 16 ounces bacon, chopped
First cook your bacon in a large skillet until good and crispy. Drain on paper towels and pour bacon grease into a glass liquid measuring cup.
Now it's time to start the dough. Heat oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the butter, bacon fat, and coconut oil with the sugars. Cream until fluffy with a hand mixer.
Add eggs and baking soda. Mix well. Stir in vanilla and flour by the 1/4 cup. Stir in chocolate and bacon.
Drop dough onto prepared baking sheets and cook for six minutes. Rotate the cookie sheets then return to the oven to bake an additional 6-8 minutes or until golden. Allow to cool slightly before transferring them to a cooling rack.