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.
- 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.
OM NOM NOM!