Bacon Chocolate Chip Cookies
A new spin on an old classic. You’ll never look at chocolate chip cookies the same way again!
1 cup Josef’s Double Hickory Bacon, sliced
3/4 cup butter
1/2 cup bacon fat, rendered
3/4 cup sugar
1 cup brown sugar
2 1/4 cups flour
1 1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 tsp vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 375 degrees F.
Cut ½ lb. bacon into ¼” matchstick pieces and cook on low heat until golden brown, approximately 10-15 minutes.
Set aside ¼ c. rendered bacon fat and place in freezer to solidify, approximately 30 minutes.
Meanwhile sift together the flour, salt, baking powder and set aside.
In a large mixing bowl or stand mixer, cream butter and bacon fat together until smooth, adding the sugar and brown sugar until fluffy.
Add eggs one at a time, then vanilla until mixed. Do not overbeat eggs (your cookies will puff up and deflate into tough, flat discs once they cool).
Cut cooked bacon into smaller, finely diced pieces. Add the bacon pieces and chocolate chips to the mixing bowl and integrate it into the dough.
Scoop dough into 1.5” balls and place onto parchment paper-lined baking sheet, spacing at least 2-3” apart.
Place baking sheet in oven approximately 12-15 minutes, until cookies are golden brown.
Yield: 16-20 cookies