Bacon Chocolate Chip Cookies
- 8-10 strips of Coleman Natural bacon
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/3 cup reserved bacon fat, chilled
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces dark chocolate chopped into small pieces
In a large frying pan or cast iron skillet, cook the bacon until crisp. Remove the bacon from pan and drain on a paper towel. Strain the bacon fat through a fine sieve and measure out a 1/3 cup. Chill the bacon fat until it sets and becomes solid.
Preheat the oven to 375° F.
Combine the flour, baking soda, salt, and baking powder in a small bowl and set aside. In the bowl of a stand mixer, beat the butter, chilled bacon fat, granulated sugar, dark brown sugar and vanilla until well combined. Alternatively, use a large mixing bowl and hand mixer to combine.
Add the eggs one at a time, beating well after each addition. Gradually beat in the reserved flour mixture.
Gently stir in about 1/3 of the cooked bacon pieces and all of the chopped chocolate bits.
Place a heaping tablespoon of the cookie dough onto two parchment-lined baking sheets at least 3 inches apart.
Sprinkle remaining bacon pieces on top of cookies, gently pressing them on so they stick to the cookie dough.
Bake in the oven for 10-12 minutes or until golden brown. Cool pans on wire racks for 5-10 minutes before removing cookies from the pans.
Makes approximately 24 cookies.