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- Dish type
- Biscuits and cookies
- Chocolate cookies
These chocolate cookies get a salty kick from the addition of chopped streaky bacon. If you've tried a sea salt chocolate bar and loved that, you'll love these cookies!
124 people made this
- 6 rashers streaky bacon
- 300g caster sugar
- 225g softened butter
- 2 eggs
- 2 teaspoons vanilla extract
- 250g plain flour
- 55g unsweetened cocoa powder
- 3/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 340g plain chocolate chips
MethodPrep:20min ›Cook:12min ›Ready in:32min
- Preheat an oven to 180 C / Gas 4.
- Place the streaky bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen paper-lined plate. Once cool, finely chop.
- Beat the sugar, butter, eggs and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, bicarbonate of soda and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased baking trays.
- Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.
If you can find it, use a maple-cured streaky bacon. Regular streaky bacon is fine, though for best results don't use back bacon.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(136)
Reviews in English (105)
Please pay attention to all of the 5-star reviews, particularly those who made no changes to the recipe, other than maybe using regular bacon rather than maple (I used regular bacon too) - because they are dead on accurate. I have to admit I made these today basically as an experiment out of curiosity. The chocolate-bacon combo has been a hot trend for awhile and I wanted to check it out for myself. Now I don't know if it's necessarily the bacon in these cookies that makes them so awesome good, but trust me and all the other 5-star reviewers, this is just a fantastic, perfect chocolate-chocolate chip cookie, one of the best I've ever tried as a matter of fact. I had Hubs try one without telling him the "mystery ingredient" and while he didn't notice the bacon, he quickly devoured it (eating the whole thing quickly is a VERY good sign of a VERY good cookie). I tried one myself and what struck me immediately was the lightness of this cookie - a completely different texture and density than others I've tried. I did notice the bacon, but perhaps only because I was looking for it -and the hint of it was nice, and just right. I wouldn't add any more. If the cookie is good already, what would be the point? And if I wanted a bacon cracker, or a bacon sandwich, I'd look for another recipe. These are delicious - moist, fudgey but light with just the slightest crispness on the surface. Trying this excellent chocolate-chocolate chip cookie today was sheer serendipity.-04 Jul 2010
by Sarah Jo
I wanted to try this as close to the recipe as I could. I used half butter, half Crisco and I chilled the dough during the kids' quiet time before baking. That was the only change I made. I used my small cookie scoop for uniform cookies and they were done at about ten minutes to the chewy-soft stage that our family likes. My kids and I fell in love with these. Oh em gee, you should have heard them go sideways over chocolate-bacon cookies. I recommend you use a quality maple bacon, I bought mine at Tacoma Boys, and I cooked it on tinfoil to crisp in the oven. This one's a keeper. I'd like to try this cookie dough recipe in Lovestohost's cupcakes! NOTE: I made a second batch today, this does work with all butter, as long as you chill the dough. These ARE absolutely delicious. Completely addictive.-09 Oct 2009
These are an excellent cookie! DON'T BE AFRAID OF THE BACON! Trust me. Chocolate & bacon make for a happy marriage...they're like (trying to think of a happy celebrity marriage to use for an example....still thinking.....) LTH & Mr LTH (I gave up). I followed the recipe, except I halved it because I didn't have enough bacon for the whole recipe. I also don't care for maple, so I used regular bacon. I made teaspoon sized balls (and I didn't flatten them) and they made perfect little bite sized cookies. Be sure to almost OVERcook your bacon so it falls apart when you touch it. Don't be afraid to give these a shot; they're worth it!-07 Mar 2010
Bacon Bourbon Chocolate Chunk Cookies
These Bourbon Bacon Chocolate Chunk Cookies are a great cookie recipe incorporating bacon, bourbon and chocolate. It’s unique and delicious!
About the recipe
This. This is about to change your life. Or at least it’s going to change your mind about the best chocolate chip cookies you’ve ever tasted. The saltiness of the bacon combined with the tannins of the chocolate creates an umami flavor that’s unforgettable.
It’s important to use a total of 1 cup of fat in this recipe. The amount of fat rendered from the bacon will tell you how much butter you need to use. For example, if you have 1/4 cup bacon fat, you’ll use 3/4 cup unsalted butter to equal 1 cup. Generally, 1 pound of bacon renders 1/3 cup fat, in which case you’d add 2/3 cup butter to equal 1 cup total fat. However, all bacon is not the same in terms of thickness, size, fat content, or quality.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.
Bacon Fat Chocolate Chips Cookies Recipe
I know, I know. I'm probably going to lose a lot of you with this one. But just hear me out, would ya?
It seems like we're always on a quest to find a better chocolate chip cookie, right? Even if we think we've found the very best one, the idea of an even better best chocolate chip cookie recipe still intrigues us? We're always wondering, could there really be more?
I'm not saying that these are the best. I still stand by my go-to favorite chocolate chip cookie recipe. But these are certainly worth making. I try not to use the phrase “depth of flavor” pretty much ever, because… that would make it sound like I had some sort of fancy-schmancy culinary background. Which I don't. But I have to say, in this case… the bacon fat really does add a real depth of flavor to these cookies. There's really no other way to say it!
You're only adding a tablespoon of bacon fat, so it's not overwhelming at all. But flavor is there. Subtle, but there. And it adds an extra saltiness that works really well with the chocolate.
And listen… this can just be between you and me. You don't have to tell your yogi friends that you're dabbling in a bit of bacon fat baking. Nobody else needs to know why they can't stop licking their fingers after each cookie…
Brown Butter, Bacon & Chocolate Chip Cookies
Some may say this is gilding the lily, but I say they’re awesome! 3 kinds of chocolate are combined with brown butter & bacon. People think these are weird until the taste them. Then they want to marry me. The strong caramel overtones of the browned butter combine perfectly with the smokiness and saltiness of the bacon & the chocolaty creaminess of the different kinds of chocolate. Inspired by a Cks Illustrated recipe.
- 1-¾ cup Unbleached All-purpose Flour
- ½ teaspoons Baking Soda
- 14 Tablespoons Unsalted Butter
- ½ cups Granulated Sugar
- ¾ cups Packed Dark Brown Sugar
- 1 teaspoon Table Salt
- 2 teaspoons Vanilla
- 1 whole Large Egg
- 1 piece Large Egg Yolk
- 3 Tablespoons Milk Chocolate, Grated
- 4 ounces, weight Semisweet Chocolate Bar, Diced Into 1/4 Inch Pieces
- ½ cups Bittersweet Chocolate Chops (I Like Ghirardelli 60percent Cacao)
- 1 cup Bacon, Fried Until Crispy And Diced Into Roughly 1/4inch Pieces
Adjust your oven rack so it’s in the middle position. Pre-heat to 375 degrees. Line a large baking sheet with parchment paper.
Whisk flour and baking soda together in a medium bowl and set aside.
Heat 10 tablespoons of butter in a 10 inch skillet over medium-high heat until melted. Continue cooking, swirling pan constantly. Watch this carefully – butter can go from brown to burned very quickly. When butter is dark-golden brown and has a nutty aroma, remove from heat and immediately transfer to a heatproof bowl. Stir the remaining 4 tablespoons of butter into hot butter until melted.
Add granulated sugar, dark brown sugar, salt and vanilla to bowl with butter and whisk until completely mixed. Make sure to dip a couple of pieces of bacon in this and eat! Add egg and egg yolk and whisk until mixture is smooth and there are no lumps of sugar remaining.
Let sugar/egg/butter mixture stand for a few minutes. Then whisk again for 30 seconds. Do this several times – you want to make sure that the sugar has “melted” into the liquid. When ready, mixture will be smooth, thick and shiny.
Using wooden spoon, stir in the flour mixture until just combined. Stir in grated chocolate, chocolate chunks, chocolate chips and bacon pieces. Don’t over mix but make sure no flour pockets remain.
Using a teaspoon, place a heaping teaspoon of cookie dough on the baking sheet lined with parchment paper. I get about 14 on a baking sheet.
Bake for 10-14 minutes (my oven takes 11 minutes) until cookies are golden-brown and set along the edges but the middle is still soft.
Remove from oven and set baking sheet on a wire rack and let cool on baking sheet for at least 10 minutes. Eat at least half the batch and realize you should have doubled the recipe.
We ended up not having enough chocolate, so we cut up some Hershey's kisses to get it up to the 1 cup mark. Once you get a full cup of chocolate, add that into the mixture.
Next, we need to cut up our bacon. By now, they should be relatively grease free, and much easier to cut up. Dice them up into chucks, it's easier to do them all at one time. With our 6 slices we ended up getting a little more than 1/2 cup of bacon.
I wouldn't suggest going over a 50:50 ratio of chocolate to bacon.
Add the bacon to the mixture, and mix it up by hand using a spoon.
JockoSadie1 suggests putting the dough into the fridge or freezer for 15-30 minutes to let it rest. I haven't tried it out yet, but these cookies really do flatten out. So, if you have the patience, pop 'em in the fridge.
Paleo Bacon Chocolate Chip Cookies
So part of this whole food blogging gig entails submitting photos to the typical food &ldquoporn&rdquo sites.
After 2+ years of this, this is what I&rsquove realized:
1. People aren&rsquot looking for healthy food.
2. People like anything that says &ldquo5 ingredients or less&rdquo | &ldquodinner in 10 minutes!&rdquo | &ldquono bake xyz&rdquo.
3. Stuff any kind of candy bar into an already sugar and butter laden concoction and next thing you know, you&rsquoll have 10 million visitors to your site, an image that floats around pinterest for months and probably a cookbook deal in the works.
And those 3 bullets are exactly why we are an obese (which apparently is now a disease) nation.
So you can imagine this little space of mine doesn&rsquot do so well when it comes to the food sites. It can be the best picture I think I&rsquove ever taken and if it&rsquos sitting next to an over-exposed oreo stuffed cupcake, it doesn&rsquot stand a chance in hell.
It&rsquos annoying, it can be frustrating and make me want to scream &ldquostop being fatties!!&rdquo at my computer (and maybe sometimes I do) but I refuse to give in and put crap out there just for the viral-ability of a post.
That recipe is probably my most &ldquoviral&rdquo post on this site (oh shocker, it&rsquos not a salad!) and I use quotations because in the grand scheme of viral-ness, it&rsquos pathetic.
Probably because they&rsquore practically health food cookies. They&rsquore grain free, dairy free, gluten free (and therefore paleo) and yet they taste like a million bucks.
Don&rsquot believe me? Go read the 150+ comments on those paleo cookies (there&rsquos a bit of drama too over there if you&rsquore into that, gotta love the crazies of the internet).
So what could possibly make those cookies better?
Yep. I did. Imagine the deliciousness and then double it.
These paleo bacon chocolate chip cookies are just like the original recipe except there&rsquos 2 slices of crispy crumbled bacon in them for that classic salty and sweet combination people seemingly go crazy over.
I think it all started with the salted caramel thing and while I like that from time to time, I&rsquoll much rather take the &ldquosalty&rdquo part from bacon than sea salt any day.
If you watch the video above for the original paleo chocolate chip cookies, this recipe is the exact same ingredients and method. The only difference is adding the crumbled bacon into the dough with the chocolate chips before baking.
Grab a glass of (non-dairy) milk (or make your own like this vanilla coconut oat milk) and enjoy one of these paleo bacon chocolate chip cookies for that salty/sweet fix!
Bacon Chocolate Chip Cookies Recipe
Bacon Chocolate Chip Cookies combine sweet and savoury into the ultimate simple cookie recipe that will disappear from the cookie jar in minutes!
If you’re looking for our Perogie Casserole with Bacon recipe, it was so popular we moved it to its own recipe post HERE.
I’ll admit it – my family and I were a bit dubious about adding bacon to tried-and-true classic, chocolate chip cookies. However, the slightly salty crispiness paired with the softness of the cookies won us all over. Sweet (but not too sweet), salty and crispy is a winning combination. How did I not think of this before?
Just imagine, homemade chocolate chip cookies taken to the next level! The (not so) secret ingredient is Great Value Thick Bacon. It can be a dangerous recipe, though – it’s so easy to make, you will want more!
Great Value Thick Bacon, Great Value All Purpose Flour, Great Value Baking Soda, Great Value Salt, Great Value Unsalted Butter, brown sugar, granulated sugar, 2 Great Value Eggs, Great Value Vanilla Extract, and Great Value Milk Chocolate Chips.
Paleo Bacon Chocolate Chip Cookies
Now I know what you’re thinking: You already have my chocolate chip cookie recipe…. and yea, it is pretty much the same as my original chocolate chip cookie recipe , but as the old adage says, “there’s always room for improvement”, and this one was just BEGGING to be done. So I’ve given my beloved cookies the ultimate upgrade : BACON!
For the unenlightened, the argument could be made that I could have just said, “all you have to do is use my ‘Perfect Grain Fee Chocolate Chip Cookie’ recipe and add some bacon to it”. But then you wouldn’t have these gorgeous chocolate-chip- BACON -cookie pictures to post to all of your friend’s walls. You see, I’m doing you a favor by enabling you to be the hipster-cool-kid that posts eclectic bacon-related recipes onto people’s Facebook and Twitter feeds.
People will love you. They’ll call you edgy, smart and progressive . They’ll probably even label you as a foodie genius! And as for those unenlightened few: well they might look at your posts with skepticism call you crazy and shun you for what they yet don’t understand. But you….. You are making waves and changing the world into a safer, kinder and more beautiful home for mankind, one BACON- filled cookie at a time!
Go ahead! Bake, eat, savor and enjoy and always, always share. Your friends will thank you, the web will love you and mankind will forever be in your debt. So charge on bacon lovers… .charge on!!
Paleo Bacon Chocolate Chip Cookies
4-5 slices of bacon (about 1/2 cup cooked and broken into pieces or candied bacon)
2 cups (200g) blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
75ml (1/3 cup) liquid coconut oil or equivalent melted ghee/palm shortening
85g (1/4 cup) honey or maple syrup
1 tablespoon GF vanilla
1 tablespoon canned full fat coconut milk
1. Preheat oven to 350F/175C degrees and line a baking sheet with parchment paper.
2. Fry the bacon until crispy. Cut or tear into small pieces. Let cool completely. In a large bowl, combine the almond flour, baking soda and salt until well blended. Now add the bacon pieces and chocolate chips to the flour mixture. Toss to combine.
3. In a separate smaller bowl, lightly beat together the oil, honey and vanilla and milk. Add this wet mixture to the flour mixture, stir till well combined.
4. Scoop rounded tablespoons of cookie dough on to baking sheet, at least two inches apart. Using slightly damp fingers lightly press down the tops of each ball of dough. Don’t fatenth too much as you want them to be “pudgy”. Shape wise they will pretty much bake the way they look.
5. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)
6. Bake in the oven for about 12 minutes or till golden around the edges. Keep an eye on them though, baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake. They should be light in color as shown in the picture, with some amount of browning on around the edges and on the bottoms. Remove from oven and let cool for at least 5 minutes before transferring.
7. Once cooled, eat at least 4 of them before alerting others that they are finished. Allow everyone to be impressed with how selfless and giving you are when you split the remaining cookies evenly. But do this quickly because all chocolate chip cookies are best served warm and you don’t want to give away your secret!
- 6 slices applewood slab bacon
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1-1/2 cups sugar
- 2 whole eggs
- 1-3/4 teaspoons real vanilla extract
- 1 cup milk chocolate chips (I like Ghirardelli)
- Preheat your oven to 350° and line a baking sheet with a silpat or parchment paper.
- In a large cast iron skillet or pan cook bacon until deep golden and crispy. Let cool and drain on paper towel then chop in large pieces.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Set aside.
- On low speed cream together the butter and sugar.
- Add in the vanilla and two eggs to the butter/sugar mixture and beat after each addition.
- Gradually add in the dry ingredients while the mixer is on low speed.
- With the mixer off add in the milk chocolate chips and chopped bacon.
- Form rounded tablespoons in to balls and press down slightly with your fingertips.
- Slide cookie sheet into the preheated oven and bake for 10-12 minutes.
- After the cookies have baked, remove and let cool for 4-5 minutes before transferring to a cooling rack. Repeat with remaining dough.