Bacon Fat Chocolate Chips Cookies Recipe posted by Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. 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… Continue to Content Bacon Fat Chocolate Chips Cookies Print Ingredients 1 cup butter, cold* 1 tbsp. bacon fat, room temperature 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1/2 tsp baking soda 1 tsp sea salt 1 tsp vanilla 2 1/2 cups all purpose flour 2 cups semi-sweet chocolate chips Instructions Preheat oven to 375 degrees F. In a stand mixer: beat the butter, bacon fat, brown sugar, and sugar until creamy. Continue to beat while adding the eggs, one at a time, the vanilla, and sea salt. Add the flour and baking soda and mix until dough forms. Use a firm spatula to mix in the chocolate chips. Spoon the dough by rounded tablespoons onto parchment or silicon lined baking sheets. Bake for 8-9 minutes until just barely golden on the edges. Remove and let cool on baking sheets before removing to wire rack. Notes about this Recipe:*if you are mixing by hand, use softened butter, but you will need to chill the dough for 30 minutes after mixing. Bacon from Friends: Bacon Maple Cinnamon Rolls by Crazy For CrustMaple Bacon Cupcakes by Table For TwoMaple Bacon Biscuits by Amandaleine Chocolate Chip Cheesecake Cookies Irish Cream Triple Chocolate Chunk Cookies About the author Related Posts Paprika Substitute: Best Substitutes for Smoked and Sweet Paprika How to Store Coffee Cake: Freeze & Preserve Your Streusel Treat Cashew Substitute: Vegan Options for Cashews in Cream Recipes How to Prevent Slips and Falls in the Kitchen: A Guide
HOLY YOU-KNOW-WHAT. These are AMAZING! I totally agree-“depth of flavor” sounds so esteemed, but I can only imagine how tasty these cookies are with that delicious depth of flavor! I am SO trying this. OMG with peanut butter cookies. Or brownies! Omg, my diet is screwed. Reply
Oh god. Bacon fat. Bacon fat makes everything better. I have a question though, and it may seem totally stupid but I’m kind of confused on the bacon fat thing- are we adding the liquidy, greasy melted fat that comes off bacon when it’s fried? Reply
Bacon fat? …in a chocolate chip cookie? *gets on knees and bows* I am not worthy! You’ve just won the freaking internet! Reply
I love you for this cookies!!!! Bacon fat + chocolate = happy Tanya! I can’t wait to try this out on my family! Reply
I have to admit, you did scare me a littel with the name. But I remember when I was a kid and my Mom used to cook with lard. It’s no different and food used to taste SO GOOD! There’s something about cooking with fat that changes the consistency of food. I bet these were wonderful! Reply
I’ve made cupcakes with bacon fat, both in the cupcake and the frosting and it was fantastic. Definitely not losing me with these cookies Reply
My boys have a strong belief that a little bacon can make anything taste better. I can’t wait to try out this recipe for them! Reply
I’ve seen chocolate chip cookies with bacon (still haven’t tried it), but I’ve never seen chocolate chip cookies with bacon fat! This intrigues me so much! So want to give this naughty recipe a try! Thank you! Reply
You didn’t lose me! You made me a die hard fan of yours! These cookies look out of this world good. Reply
These sound amazing. I must try them. I make a peanut butter chocolate chip cookie with bacon and they are good. Can’t wait to try this recipe! Reply
I just recently tried my first bacon dessert, and I loved it. I’m totally with you on this, and I can’t wait to try these cookies. Reply
OH my goodness!! I love everything about these cookies. Absolutely drool. In shock about how much I am drooling thinking about them!! I want! I want! Reply
I just tried the Bacon Fat Chocolate Chip Cookies but I didn’t have enough bacon fat. Sooo, I cut the fat off the 4 strips of bacon I fried and chopped the bacon and put that into the cookies. Yep, ummmm! Reply
Bacon, bacon fat – whatever! All things coming from bacon makes LIFE better! My Dad’s secret to his famous French Toast is he cooks it over bacon fat. I’ve eaten a lot of French toast in my life and nothing compares to my Dad’s recipe. Can’t wait to try these cookies!! (Oh and I added you to my Bloglovin’ feed. I don’t blogger stalk you nearly enough 🙂 ) Reply
I made these a few weeks ago and they were great! My husband has declared them his favorite chocolate chip cookie recipe yet! Reply
These are good but it’s too much baking soda. You could half it and I think they would come out like more traditional chocolate chip cookies. You can also add a teeny dab of molasses to make them richer and more chewy. Thanks for sharing! Reply
