I am not a bacon fetishist by any stretch of the imagination. Some people would have you believe that bacon is the alpha and omega and would think less of you for daring to voice anything to the contrary. There are bacon t-shirts, stuffed animals, scented pillowcases, lip balm, bandages, gumballs, toothpaste and floss…even condoms. It sometimes seems like the Internet is responsible for turning the cured meat from a tasty side dish into a weirdly unironic religion (complete with a congregation that’s as rabid as it is vocal).
That’s not to say I’m not a huge fan of the stuff; I’m just not a freak about it. These cookies could make a strong case for the opposite, but truth be told, I only attempted them because I had some extra bacon from the scones I made the other week. Waste not want not, ya know? Fortunately, they’re pretty damn excellent. The bacon adds a certain amount of saltiness without overpowering the general “cookieness” of the whole affair.
- 8 – 10 strips thick cut bacon, cooled, and crumbled (about 1 cup)
- 2 & 1/4 cup flour
- 1 tsp baking soda
- 3/4 cup—1 & 1/2 sticks—butter (room temperature)
- 1/4 cup bacon fat
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs (room temperature)
- 1 tsp vanilla
- 1 cup of chocolate chips, dealer’s choice (I went with mini ones because I had them lying around. I guess I’ve gotten to the point in my life where I have chocolate chips just lying around).
DIRECTIONS (Makes 24 – 30 cookies)
- Preheat oven to 375 degrees and prepare two baking sheets (I always go with parchment paper for easy clean up)
- Cook bacon until its crispy, let cool, and crumble. (Remember to save the grease for later)
- In a large mixing bowl, whisk together flour and baking soda.
- Using a stand mixer on medium, combine butter, bacon grease, and sugars. Beat for about 2 – 3 minutes.
- Add eggs, one at a time, until thoroughly combined.
- Add vanilla until thoroughly combined. Scrape the sides of the bowl.
- Drop the mixer speed to low. At flour in two batches and mix until just combined.
- Add the crumbled bacon and chocolate chips until fully incorporated into dough. This usually requires a quick blast on high.
- Arrange golf-ball sized balls of dough on the cookie sheets, about 2 inches apart. Give him a little push to flatten them.
- Cook for 10 – 12 minutes until edges begin to brown.
- Remove from oven and let ’em relax for a few minutes in the sheets before transferring them to a wire rack to completely cool.
- Eat a couple and give the rest away because these probably aren’t that good for you.