Bacon Chocolate Chip Cookies

5 from 1 vote

Bacon Chocolate Chip Cookies

There is nothing better than the smell in the house while baking these chewy bacon brown butter chocolate chip cookies. Simply the best! They’re crisp, chewy and loaded with gooey chocolate. Shall I say anything else? Ok, they are BOMB!

Prep Time20

Cook Time12

Resting Time5

Total Time37

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 292kcal

Author: Lena Gladstone

Ingredients

For the Bacon

6 slices thick-cut bacon cooked

For the Cookies

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup brown sugar packed
2 large eggs
2 teaspoons pure vanilla extract
1 ½ cups semisweet chocolate chips
¾-1 cup cooked bacon roughly chopped from above
flaky sea salt for topping cookies

Instructions

Prepare the bacon

Heat oven to 400°F (205°C).
Lay bacon on a parchment-lined baking sheet. Bake for 15-20 minutes, until crispy.
Drain on paper towels, allow to cool completely, then chop into small pieces.

Make the Cookie Dough

Preheat oven to 350°F.
In a bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, beat the butter, granulated sugar, and brown sugar until creamy (about 2–3 minutes).
Add the eggs one at a time, mixing after each addition.
Mix in the vanilla extract.
Add the dry ingredients and mix just until combined, do not over mix.
Fold in the chocolate chips and chopped bacon.

Bake the cookies

Scoop dough using a cookie scoop onto lined baking sheets (about 1-2 tablespoons of dough per cookie).
Bake for 10-12 minutes, until the edges are lightly golden.
Sprinkle each cookie with flaky sea salt.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use thick-cut bacon so it stays crisp and adds texture after baking. Thin slices can get lost in the dough.
Let the bacon cool completely before mixing it into the dough to keep the butter from melting.
Cream the butter and sugars until light and fluffy for cookies with the perfect chewy texture.
Don’t overmix once the dry ingredients are added. Overmixing can make the cookies tough.
Chill the dough for 20–30 minutes if it feels too soft. This helps the cookies keep their shape while baking.
Bake one tray at a time in the center of the oven for even browning.
Sprinkle flaky sea salt right after baking while the cookies are still warm so it sticks nicely.
For extra flavor, swap some chocolate chips for dark chocolate chunks or add chopped nuts.
Store cookies in an airtight container at room temperature for up to 4 days to keep them soft.
Freeze dough balls for up too 3 months and bake straight from the freezer when you need a quick, fresh batch.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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