Bacon Fat–Chocolate Chunk Cookies

Bacon Fat–Chocolate Chunk Cookies

Bacon drippings make these sweet and savory Bacon Fat–Chocolate Chunk Cookies taste divine.

Bacon Fat–Chocolate Chunk Cookies
Makes about 27
  • ½ cup unsalted butter, softened
  • ½ cup bacon fat
  • ¾ cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 2 cups chopped semi-sweet chocolate
  • ½ cup chopped pecans
  1. Line a rimmed baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, bacon fat, and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chopped chocolate and pecans. Using a 2-tablespoon scoop, scoop dough, and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
  4. Preheat oven to 375°. Line several baking sheets with parchment paper.
  5. Place chilled dough at least 2 inches apart on prepared pans. Gently press to flatten tops of cookies.
  6. Bake until golden, about 8 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Keep your bacon fat, but maybe not in a coffee can under the sink.



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