| Recipes |

Recipe: Bacon Chocolate Chip Cookies

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

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:

This story continues on the next page.

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.

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.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.