I am not of the camp that believes bacon makes everything better. A fried egg, maybe. Avocado, usually. Cheese, most definitely. But bacon? I find its addition usually unpleasantly doubles a food's salt factor.
When the food in question, however, is predominantly sugary, then some contrasting flavors of fat and sodium can be quite lovely. Which is why I have been known to pour dark chocolate sauce on rare porterhouse steaks. (Just kidding. Sort of. Doesn't that actually sound sort of good?)
A few years ago, my husband used some leftover pork fat to make cookies. He used just a tad too much, but I enjoyed the cookies enough to realize that desserts could in theory benefit from porcine notes. So, I dug around on the Internet and Pinterest to see how I might combine bacon and my absolute favorite baked good: the chocolate chip cookie. From several sources, I devised the following recipe:
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Bacon Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 12 strips of bacon
- 1 1/2 sticks butter
- 1/4 cup bacon fat
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips or chunks
Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with wax paper or parchment paper.
Cook bacon in a skillet to desired crispiness (or lack thereof). Drain grease/fat into small bowl. Blot bacon with a paper towel and cut into small pieces.
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In a small bowl, combine flour, salt and baking soda. Set aside.
In a large bowl, beat bacon fat/grease, butter, brown sugar and white sugar on medium speed. Add eggs and vanilla. Beat until well combined. Gradually add in flour mixture.
By hand mix in bacon pieces and chocolate chips. Portion out onto baking trays. Cook 10-12 or until desired brownness.
A few words of caution: Eat slowly. You may be tempted to plough two or three cookies due to the luscious collaboration you've facilitated between chocolate, pig fat and vanilla batter, but so doing can easily result in a stomachache. Pace yourself and pair your cookies with a strong mug of milk tea.