Bacon Fat Chocolate Chip Cookies |

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.

Bacon Fat Chocolate Chip Cookies |

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…

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Bacon Fat Chocolate Chips Cookies


  • 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


  1. Preheat oven to 375 degrees F.
  2. In a stand mixer: beat the butter, bacon fat, brown sugar, and sugar until creamy.
  3. Continue to beat while adding the eggs, one at a time, the vanilla, and sea salt.
  4. Add the flour and baking soda and mix until dough forms.
  5. Use a firm spatula to mix in the chocolate chips.
  6. 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.


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