Bready or Not: Bacon Fat Chocolate Chip Cookies
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Bready or Not: Bacon Fat Chocolate Chip Cookies

These chocolate chips cookies are infused with bacon fat AND bacon to grant them a complex salty-sweet-savory flavor and crisp, chewy texture. Makes 55-60 teaspoon-size cookies. Originally posted at Holy Taco Church. Modified from Something Swanky.
Course: Dessert, Snack
Keyword: bacon, chocolate, cookies
Author: Beth Cato


  • 1 cup unsalted butter room temperature
  • 1 Tb bacon fat solidified
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 2 cups milk chocolate chips or semi-sweet
  • 1/2 cup bacon cooked and chopped, about 4 thick strips
  • additional sea salt for tops


  • Beat together the butter, bacon fat, brown sugar, and white sugar until creamy. Add the eggs one at a time, then the vanilla.
  • Add the flour, salt, and baking soda to form the dough. Gradually mix in the chocolate chips and then the bacon.
  • Chill the dough for a minimum or two hours, covered with plastic wrap, up to a few days.
  • Preheat oven to 375-degrees. Use a teaspoon scoop to dole out dough onto a pan and sprinkle a little extra sea salt over the tops to add some savory oomph. Bake for 10-12 minutes; let cool on cookie sheet for a few minutes, then transition to a rack.
  • Recipe will make 55-60 teaspoon-size cookies.