I love bacon and I love chocolate chip cookies. With this cookie, two of my favourite childhood treats are combined into one salty, chocolate-y cookie for the ultimate indulgence. If these cookies existed when I was a kid I’m pretty sure I wouldn’t have eaten anything else.
As a child, I was one of those annoyingly picky eaters. There were very few items I’d actually get excited about. One was bacon. Whenever my mom cooked bacon (rarely) she only let me eat a maximum of two pieces. I could never get enough of that smoky, sweet-salty goodness.
Now that I’m an adult and I can eat bacon anytime I want, I don’t indulge as nearly as much as you’d think. However, I do randomly add bacon to almost anything. Bacon ice cream? Yes please! Bacon vodka? Bring it on. Chocolate chip cookies studded with crispy bacon bits? What could be better? These cookies turned out even more fantastic than I envisioned. Subtly salty with plenty of smokey bacon bits and dark chocolate, these cookies are the ultimate indulgence.
I am chocolate-y, I am baconized: I AM BACON CHOCOLATE CHIP COOKIE!
Bacon Chocolate Chip Cookie Recipe adapted from nytimes.com
yield: 9 large cookies
- 1 3/4 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 cup plus 2 tablespoons butter at room temperature
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup plus 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate, chopped
- 8 slices of bacon, finely chopped then pan-fried until crispy and drained on paper towels
- sea salt
Sift the flour, baking soda and powder into a bowl and set aside. Cream the butter and sugars until light and fluffy. Add the egg and mix well. Stir in the vanilla. Add the dry ingredients and mix until just combined. Drop in the chocolate and bacon and incorporate. Refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper. Scoop 9 3 1/2 ounce mounds of dough (the size of large golf balls) onto the baking sheet leaving ample space between cookies. Sprinkle cookies with a touch of sea salt. Bake until golden brown but still soft, 18-20 minutes. Cool on sheet for 10 minutes then move to rack to cool until you are ready to enjoy!
Once baked, do the cookies have to be kept refrigerated because of the bacon. Can they just be kept in a cookie tin?
Is the dough suppose to be hard once you take it out of the fridge? I tripled the recipe and hopefully it came out right. I checked the dough this morning and it is quite hard.
Hi Reggie,
It’s fine that the dough is hard right out of the fridge. Hope your cookies turned out wonderful!
hi i’m wondering if you think it would be okay to substitute coconut oil for butter?
Hi,
I haven’t tried it myself, but I have heard that a 1:1 substitute would work. However, I’m not sure what it would do to the texture of the cookie. Let me know if you try it!
Pat already asked but wasn’t answered- Do these cookies need to be stored in the frig because they have bacon in them??
hi vickie,
we didn’t have them around long enough to worry about it, but if you’re going to keep them for more than a day or two i would put them in the fridge :)