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Bacon Chocolate Chip Cookies

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Servings: 30 3-inch cookies


  • 1/2 lb of bacon 6 strips of thick-cut
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 1/2 cups semisweet chocolate chips


  • Dice the bacon and fry at medium heat until the bacon is crispy. Drain the fat into a separate bowl and let bacon cool.
  • Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour and baking soda; set aside. In a medium bowl, cream together the melted butter, bacon fat, brown sugar and white sugar until well blended.
  • Beat in the vanilla and eggs until light and creamy. Mix in the sifted ingredients until just blended.
  • Stir in the chocolate chips and bacon by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookieor a tablespoon at a time (for smaller cookieonto the prepared cookie sheets. I use a medium cookie scoop for this. Cookies should be about 3 inches apart, but I’ve had success, albeit with longer baking times, with a relatively tight 5×4 configuration, which I can usually fit onto 1.5 cookie sheets.
  • Bake cookies one sheet at a time until the edges are lightly toasted, 17 to 20 minutes for larger ones, or 13 to 15 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will varin the preheated oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.