The first time I had bacon chocolate chip cookies was at a “bacon party” in college. They served bacon old-fashioned’s, bacon explosions, and these cookies. The explosion was something I could get behind, but bacon cookies? A savory breakfast food is not supposed to mingle with a dessert. They’re like…the first and last meals of the day. They may not meet!
But I was very wrong. I tried one, and I never looked back after. The savory and sweet combine very nicely. If you’re skeptical (as I was), think about maple syrup on bacon. It’s best to think of adding sweet to bacon rather than adding bacon to sweet, if that makes sense. Brown sugar bacon is just fine, and these cookies are similar…just with more emphasis on the sugar part.
12 ounces bacon, cut into 1/4-inch dice*
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
2 tablespoons bourbon liquor (JD works)
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate chips
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
In a large pan, cook the bacon to a nice crispy texture. When you’ve got a good crisp going, drain them on a paper towel as usual. Strain the fat with a fine sieve. You need about 1/2 cup, but strain until you’re done and just pour the rest into another container to use later. Put all the fat in the fridge; you want it to congeal and set for this.
Preheat the oven to 375 degrees F.
Combine flour, baking soda, salt, and baking powder in a mixing bowl. beat the butter, bacon fat, granulated sugar, light and dark brown sugar, bourbon, and vanilla in a separate bowl until thoroughly mixed.
Add your eggs one at a time, beating each one until it’s combined well, then adding another. Gradually beat in the flour/soda/salt mixture. Stir in the bacon pieces and chocolate chips.
Ball the dough and put it on a parchment-lined baking sheet at least 3 inches apart. Make the balls as big as you like, however large you want your cookies to be.
Bake for 9-11 minutes. Let stand for at least 2 minutes afterward, then let them cool on a wire rack. Don’t jump the gun, it’s best to let them firm up before you get at them!