Chitlins, I think you all already know my undying love for bacon. I am a firm believer in the healing powers of bacon, that it can save your soul. Baconism is my religion. So when I saw a recipe on pinterest for bacon chocolate chip cookies that included the bacon grease? You can bet your bottom dollar I was on it like a fat kid on cake.
I made these for my best friend Zark’s birthday back in May and am only posting them now because I posted all those other cookies and didn’t want to overwhelm you. Don’t wait so long to make these though, because they are delish! And they last forever, mine kept in an airtight container on my kitchen counter for over a week. And I mailed them down to Zark in North Carolina and he said they were still fine. Awesome.
When I made these I chopped my own chocolate, I don’t recommend this. Just buy really good quality chocolate chips. I felt the chopped chocolate didn’t get incorporated the way I wanted it to. They were still tasty but I think chocolate chips would have been better. Also, don’t buy regular bacon, buy the thick cut. Regular bacon cooks up too thin and gets a little lost in the batter. Every now and then you get a nice little bacon surprise, but it would be 100x better if it were thicker. I think I’ll try making these again but candy the bacon first, and toffee bits and/or cinnamon chips. Get ready!
- 1 package thick cut bacon, diced into cubes
- ½ cup reserved bacon fat from cooking, chilled
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp baking powder
- ½ cup (1 stick) butter, softened
- ¾ cup sugar
- ½ cup light brown sugar
- ¼ cup dark brown sugar
- 2 tablespoons bourbon (optional)
- 1 tsp vanilla
- 2 eggs
- 8 oz good quality bitterswet chocolate chips, or a chocolate bar diced
- Cooked the diced bacon in a large skillet until golden and crispy. Drain on a paper towel.
- Pour reserved ½ cup fat through a fine mesh sieve. Chill until congealed.
- Pre-heat oven to 350ºF, line a baking sheet with parchment or a silpat.
- Once fat has congealed, cream together with butter and sugars until combined.
- In a separate bowl whisk together the flour, baking powder and soda, salt.
- Add the eggs one at a time to the sugar/fat mixture.
- Add the vanilla and bourbon, and mix just until combined.
- Add the flour and mix until no streaks remain.
- Fold in the bacon and chocolate chips.
- Place heaping tablespoons of dough on baking sheet leaving at least 1 inch between cookies. Bake for 10-12 minutes or until the edges are slightly golden. Let cool slightly on sheet before removing to a wire rack.
- Store between paper towels (there is some residual grease after baking) in an airtight container at room temperature.