I have always wanted to try Bacon Chocolate Chip cookies. Well, today was the day. I love bacon, and who doesn’t love a warm chocolate chip cookie? So, I have combined them into one delicious treat.
We were given bacon ends in our last share, so it’s time to get rendering!
To render your bacon ends you are slowly cooking down the ends in a heavy bottom pan, preferably a cast iron pan, at a low heat.
I chopped up my bacon ends and placed them on the lowest stovetop heat. I drained the drippings every ten minutes and stirred the bacon ends every few minutes.
At the end of a 30 minute rendering I had about 3/4 cup of bacon fat. Save whatever you don’t use in a sealed container. I store mine in the freezer.
Now it’s time to get going on those cookies! It’s always best to gather your ingredients before you start to bake:
- 2 1/2 cup of all purpose flour
- 3/4 teaspoon of salt
- 1 teaspoon of baking soda
- 1/2 cup of softened butter
- 1/4 cup of solid bacon fat
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 2 eggs
- 1 1/2 teaspoons of good vanilla
- 1 cup of milk chocolate chips
- 1 cup of dark chocolate chips
- 8 slices of crumbled bacon
Preheat the oven to 375 degrees and line your baking sheets with parchment or use silicon baking sheets. Set them aside.
In a small bowl combine the flour, salt, and baking soda.
In the bowl of your mixer combine the brown and white sugar with the butter and bacon fat.
Cream them together on high until its sticking to the sides of the mixer.
Combine the eggs and vanilla in a small bowl.
Add the eggs to the butter and sugar mixture.
Add the flour mixture all at once and mix only until combined. Do not overmix.
Add the chocolate chips and crumbled bacon the dough.
Combine with a spatula, making sure the sides are scraped.
Scoop cookie dough onto your prepared sheets and bake for 10-12 minutes.
Pair these up with a cold glass of milk and you totally have a win. Enjoy!
