Bacon fat is the key to the best chocolate chip cookies

Bacon fat is the key to the best chocolate chip cookies

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Bacon almost seems like a cop-out these days, a lazy way to try to make make your recipe a little more exciting. And let’s be honest: chocolate chip cookies don’t really need anything to make them more exciting, because they’re already pretty damn mouth-watering.

But bacon – or at least bacon fat – really does add a little something extra to these cookies. First of all, it adds a subtle taste of bacon, but nothing overpowering. Secondly, it will help give your cookies that nice golden brown color that your Instagram followers will love so much. Plus, those bits of bacon add a touch of extra saltiness that go perfectly with the sweetness of the cookies.

And yes – it also sounds pretty exciting when you offer your friends a “bacon chocolate chip cookie.”



  • 1/2 cup rendered bacon fat
  • 1 stick unsalted butter, cut into pieces and chilled
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • 1/2 cup bacon, cooked and crumbled


  • 1 Preheat the oven to 350°F.
  • 2 Beat the bacon fat, butter, and both sugars in the bowl of an electric mixer fit with a paddle attachment until pale and fluffy, about 4 minutes.
  • 3 Beat in 1 egg at a time until combined, then beat in the vanilla.
  • 4 Line three baking sheets with parchment paper. Using two level tablespoons of batter per cookie, place balls of the batter on the baking sheets, leaving about 2 inches of space between each.
  • 5 Bake the cookies until set and golden around the edges, about 12 minutes. Let cool completely.


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