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Bacon Chocolate Chip Cookies - poet in the pantry

Bacon Chocolate Chip Cookies

Carrie @ poet in the pantry & Brian Vibert
4.67 from 6 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Cookie
Servings 40


  • 2 1/4 cups unbleached all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup 8 Tablespoons butter, softened
  • 1/2 cup solid bacon fat reserved from cooking bacon; you may need to save this from a few batches in an air-tight container in your refrigerator before baking these cookies; I always have a jar of bacon fat on hand
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar lightly packed
  • 2 large eggs
  • 1 1/2 teaspoons vanilla bean paste
  • 1 cup chopped walnuts
  • 2 cups milk chocolate chips
  • 1/2 pound bacon strips cooked and chopped


  • Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a large mixing bowl, whisk together the flour, salt, baking soda, and cayenne. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, bacon fat, and sugars until light and fluffy (about 3-5 minutes).
  • Beat in the eggs one at a time, mixing until the first is fully incorporated before adding the next. Scrape down the sides in between.
  • Stir in the vanilla bean paste.
  • With the mixer on medium low, slowly add the flour mixture, beating until just combined.
  • Remove from mixer and stir in the walnuts, chocolate chips, and bacon by hand, mixing until just incorporated.
  • Portion out the dough with a #40 cookie scoop, placing about 8 per sheet to allow enough room for spreading.
  • Bake for 10-12 minutes, or until the edges are browned and the tops are lightly browned.
  • Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.