I can hear you screaming right now – “OMG she put BACON in a chocolate chip cookie?!?”
Not just bacon, folks. Spicy bacon. I even put bacon fat in the cookie dough… It’s a bacon lover’s dream come true!
I know Thanksgiving is right around the corner and you are already enthralled with how to best roast your turkey, but these cookies. Well, these cookies are for the day after Thanksgiving. The day when you are recovering from a massive day of cooking (some of you might have been cooking all week) and you just need something that isn’t turkey, gravy, or pumpkin pie.Something that’s sweet, salty and spicy all in one magnificent bite.
These are those perfect chocolate chip cookies that have only been perfected that much further with the addition of bacon fat and crispy, spicy bacon. It’s impossible to stop at one, two, or even three.
Just grab a big glass of milk, a plate full of these cookies and take a load off. Watch some movies and revel in the fact that you have 364 days until the next Thanksgiving!
In a large frying pan over medium-high heat, cooking the strips of bacon until crispy. Remove the bacon to a paper towel-lined plate and reserve 2 Tbsp of the bacon fat. Chop the bacon finely into bits and toss in a small bowl with the cayenne. Set aside.
Preheat oven to 300 degrees.
Combine flour, salt, baking powder, and baking soda in a medium bowl. Stir to combine and set aside.
In the bowl of a stand mixer, beat together the sugars, butter, and reserved bacon fat until it forms a grainy paste. Add eggs and vanilla extract and mix until just combined, making sure to scrape down the sides of the bowl.
Slowly add the flour mixture and beat until combined. Fold in the chocolate chips and three-quarters of the chopped bacon bits.
Form a heaping tablespoon of the dough into a ball and add to a greased rimmed baking sheet. Flatten the top just slightly and press in a sprinkling of the bacon bits. Repeat this with the rest of the dough.
Bake for 20-25 minutes, or until the edges are golden brown. Allow to cool approximately 5 minutes before serving.
Recipe & Photos by Meghan Bassett