Bacon Chocolate Chip Cookies

Recipe courtesy Lee Anne Wong
TOTAL TIME: 2 hr 25 min
Prep: 30 min
Inactive Prep: 1 hr 30 min
Cook: 25 min
 
YIELD: 3 dozen cookies
LEVEL: Intermediate

ingredients

  • 12 ounces bacon, cut into 1/4-inch dice*
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup reserved bacon fat, chilled
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Directions

In a large saute pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a 1/2 cup bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375 degrees F.

Combine the flour, baking soda, salt, and baking powder in a small bowl. Beat the butter, chilled bacon fat, granulated sugar, light sugar, dark brown sugar, bourbon, and vanilla, in a large mixer bowl, until it is well combined.

Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits. Drop by rounded tablespoon onto parchment-lined baking sheets at least 3-inches apart.

Bake in the oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Keep in a dry, airtight container for up to 5 days.

Notes

*Cook's Note: A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe.

** Cook's Note: Use a dark chocolate with 65-percent cocoa or higher. Anything from a 65 to 85-percent chocolate will work well.

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3

Newest Ratings and Reviews

Read all 11 reviews

  • on January 27, 2014

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    Loved this cookie!!!! The only thing I didn't add was the liquor and my son wasn't too happy with the dark chocolate. I think next time I will do milk chocolate morsels instead..... But definitely a keeper!!!

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  • on January 06, 2014

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    I loved these cookies. The only change I made was to use a mix of semi-sweet morsels, milk chocolate morsels and semi-sweet chunks instead of the dark chocolate called for here. I think dark chocolate is too strong a flavor to mix with the bacon. This is my personal preference, of course. I found the balance between the bacon and milk/semi-sweet chocolate to be perfect and I thought the texture of the cookie was just right. This one is a keeper for me.

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  • on August 29, 2013

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    They're so so. My husband doesn't like them and he eats anything. Can definitely taste the bacon flavor in the cookie even without a bite of bacon. However, the dark chocolate makes it taste kind of funny. I would almost say that a bite of cookie with a dark chocolate piece in it almost makes the cookie taste bad (like some kind of funky cardboard flavor but maybe that's just me. I might re-do this with semi-sweet or something else. They also take some time to make as it takes an hour or so for the bacon fat to congeal in the fridge. Also, I substituted vanilla for the bourbon. Maybe that's why the cookies are lacking? If I ever make bacon-chocolate cookies again, I think I will use the Nestle Tollhouse cookie recipe and substitute bacon fat for half of the butter and bacon for the walnuts. Overall, I'd say that these cookies will satisfy a sweet tooth and fill a stomach, but it won't leave them begging for more.

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