Chocolate Chip Bacon Fat Cookies

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These bacon chocolate chip cookies are absolutely delightful! They are not only sweet and rich, but also have a delightful smoky flavor. If you are not familiar with these cookies, you may need a more detailed explanation.

To ensure safety, pour the hot bacon fat into a glass measuring cup instead of a plastic one. Prior to tasting, the diced bacon simply indicates the presence of bacon in the cookie. Whenever I prepare bacon, I store it in the fridge and accumulate it. I possess a glass bowl that measures half a cup. It may not require an entire pound of bacon to obtain sufficient bacon fat. Prior to commencing, thoroughly review the instructions and the accompanying notes.

The chocolate chip cookies have a delicious and savory flavor with the addition of bacon fat. However, it’s worth waiting for because the flavors really develop. To enhance the flavors even more, chill the cookie dough for a longer period of time.

Warm chocolate chip cookies made with bacon grease are incredibly tasty, but their flavor truly improves as they cool down! It’s worth the wait to savor these delightful treats!

These cookies with bacon chocolate chips seem to be trying too much, so instead of these classic chocolate chip cookies, I won’t be disappointed if I try fat cookies with bacon chocolate chips.

If you want to try another cookie with bacon fat, try my maple pecan bacon fat cookies. These are just as delicious!

Cookies made with chocolate chips and bacon

Smoky, savory

Preparation Time: 30 minutes

Relaxation period of 6

Servings 42.

Calories 199 kil

  • 1/2 cup of bacon grease refer to the information
  • 1/2 cup of softened
  • 3/4 cup refined
  • 3/4 cup packed brown
  • 1 big egg
  • 1 teaspoon of
  • 2 and a half cups of bread flour, please refer to
  • 1 teaspoon of baking soda
  • 1/2
  • 1 cup of chocolate chunks
  • 1/4 cup finely diced bacon pieces, 4 slices, if desired, refer to the notes below

    • Make the cookie dough

  • Approximately 30 minutes prior to preparing the cookie dough, remove the butter from the refrigerator so that it can reach room temperature.

  • Combine the butter, bacon fat, and both sugars.

  • Combine the egg and vanilla, mix thoroughly.

  • Combine the flour, baking soda, and salt and mix thoroughly.

  • Incorporate the bacon and chocolate chips, mix to blend.

  • Refrigerate the dough for at least 2 hours, as leaving it overnight enhances the smoky flavor even further!

    • Bake the cookies

  • Preheat the oven to 350

  • Cover baking sheets with parchment paper.

  • Put the unformed dough back on the spheres. The dough might be slightly crumbly, but that’s alright. Use a tablespoon to form the cookie dough into small balls.

  • Space the balls approximately 2″ apart on baking sheets, with a total of 12 on each sheet.

  • Place the cookie on the center rack of the oven and bake for about 10 minutes, ensuring that it is solid on the surface and beautifully golden on the bottom.

  • Cool on wire stands.

  • These cookies are delicious when warm, but will definitely taste even better as they cool down.

    • Serving: 1gCalories: 199kcalCarbohydrates: 13gProtein: 1gFat: 16gSaturated Fat: 7

    Key ingredient bacon, chocolate chip cookie

    Recipe for Cookies made with chocolate chips and bacon

    The recipe incorrectly lists 1/2 cup of bacon fat as the total fat in the ingredients. Please note that if you see bacon fat listed twice, that is incorrect. Output: The total fat listed in the ingredients for the recipe is incorrect, as it incorrectly states that 1/2 cup of bacon fat is the total amount. Please take note that if you observe bacon fat mentioned twice, that is not accurate.

    chocolate chip bacon fat cookies

    Notes about chocolate chip bacon fat cookies:

  • For these cookies, less expensive bacon or generously cut bacon is a suitable option. Your bacon can be either lean or greasy, depending on your preference. With approximately 12 oz of uncooked bacon, I acquired an ample amount of bacon grease. To obtain sufficient bacon grease, you might not require an entire pound of bacon.
  • Actually, I keep a little bowl of fat bacon in the freezer or refrigerator. When I make chocolate chip cookies, I have 1/2 cup of fat bacon.
  • Ensure that the majority of the ingredients consist of bacon fat. I’m confident that it will be effective! Although I’ve never attempted it before, using a container of bacon fat to bake these cookies.
  • Creates an exquisite cookie, however, it requires at least 24 hours for the dough to cool down, which is twice the time stated. Unfortunately, the bacon taste was not prominent. Despite being chilled, the cookies still expanded significantly during the baking process. The outcome was a very tender dough, but I did not enjoy it as much since I did not refrigerate the bacon fat when experimenting with this recipe.
  • Place the dough in an ungreased 9X13 pan and bake at 350° for approximately 20-22 minutes before slicing them for the best flavor. If you don’t have time to chill the dough, using bacon fat instead of butter would probably work better and give the cookies a chocolate chip flavor.
  • They’re still delicious, but if you use all-purpose flour, these cookies will be a little flatter. However, they will still be fantastic when baked for a minute less. Using all-purpose flour for the batch in the Pictures keeps the cookies chewy with a little more fluffiness. This cookie recipe is perfect for making bread flour.
  • Collect the deep portions of bacon grease into the mixture! Abundance of taste resides there!
  • The bacon can be completely optional. The flavor of the bacon is all in the fat. The bacon needs to be finely chopped. If the bacon is not finely chopped, the dough will have larger chunks, resulting in chewy texture when chilled.
  • Cookies will remain fresh for 4-5 days, if they survive that long! And they freeze nicely for up to 3 months.

    • Cookies made with chocolate chips and bacon