Table of Contents

Bacon Chocolate Chip Cookies: A Sweet and Savory Delight

My earliest memory of bacon wasn’t at the breakfast table, but at a county fair. A vendor was selling candied bacon, and the combination of smoky, salty bacon and sweet, caramelized sugar was an epiphany. It was a flavor explosion that rewired my brain, and I’ve been chasing that sweet-and-savory high ever since. These Bacon Chocolate Chip Cookies are the culmination of that pursuit – a marriage of the familiar comfort of a chocolate chip cookie with the addictive crunch of bacon. Get ready for a surprisingly delicious adventure!

Recipe Overview

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Yields: 60 cookies
Dietary Type: Not specified

Ingredients

3/4 cup butter (It has been suggested that using 1 full cup of butter works best due to cookie dough dryness)
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut extract
1/2 teaspoon vanilla extract
1 egg (It has been suggested that using 2 eggs works best due to cookie dough dryness)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
2 cups bacon bits (if preferred, you can separate the dough into two parts and only make half of the dough into bacon cookies)

Maple Cinnamon Glaze

2 cups powdered sugar
1 tablespoon maple extract
1 teaspoon vanilla extract
1 teaspoon cinnamon (It has been suggested that 1 teaspoon may be a bit much, so go ahead and add to taste)
Enough water to make a thick glaze
Extra crispy cooked bacon, for garnish

Equipment Needed

Mixing bowls
Electric mixer (handheld or stand mixer)
Measuring cups and spoons
Sifter
Waxed paper
Cookie sheets
Cooling rack
Whisk

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Important Note: Be sure to use real bacon bits, not Bacos. You can make your own bacon bits by cooking bacon until crispy, draining it well, and chopping it into small pieces. Pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible. Extra crispy bacon is key for the best texture!
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy. This is crucial for a light and airy cookie. Don’t rush this step!
Add the hazelnut extract, vanilla extract, and egg(s) to the butter mixture. Continue to beat until well combined.
In a separate bowl, sift together the flour, baking soda, and salt. Sifting ensures there are no lumps and that the dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
The dough will be slightly soft. If you prefer a cakier cookie, add an additional half cup of flour.
Fold in the white chocolate chips, semi-sweet chocolate chips, and bacon bits. Stir until they are evenly distributed throughout the dough.
Place the dough on a sheet of waxed paper and refrigerate for at least one hour. This chilling period allows the flavors to meld and the gluten to relax, resulting in a more flavorful and less spread-out cookie.
After chilling, remove the dough from the refrigerator.
Pinch off 1 1/2 inch pieces of dough and roll them into balls.
Place the dough balls about 2 inches apart on an ungreased cookie sheet.
Flatten the dough balls slightly with your fingers in the center.
Bake the cookies for about 10 minutes, or until the edges start to turn golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
Allow the cookies to cool on a cooling rack while you prepare the Maple Cinnamon Glaze.

Maple Cinnamon Glaze Recipe

In a medium bowl, combine the powdered sugar, maple extract, vanilla extract, and cinnamon.
Add water gradually, mixing until you achieve a thick, smooth glaze. The amount of water needed will vary, so start with a tablespoon and add more until the desired consistency is reached. Remember, it’s easier to add more water than to take it away!
If the glaze is lumpy, use a whisk to smooth it out.
Spread a small amount of the glaze on the top of each cooled cookie.
Top each glazed cookie with a small piece of crisp cooked bacon for an extra burst of flavor and visual appeal.

Expert Tips & Tricks

Bacon Quality Matters: Use a high-quality, thick-cut bacon for the best flavor. Cook it until it’s extra crispy, as it will soften slightly in the cookies.
Chilling is Key: Don’t skip the chilling step! It prevents the cookies from spreading too thin and enhances the flavor.
Salt Balance: The saltiness of the bacon is crucial. If your bacon is particularly salty, you may want to reduce the amount of salt in the dough slightly.
Extract Flavor: Don’t be afraid to experiment with different extracts. Almond extract can also be a delicious addition to these cookies.
Glaze Consistency: The glaze should be thick enough to coat the cookies without running off completely. Adjust the amount of water accordingly.
Make-Ahead Tip: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the dough for longer storage.

Serving & Storage Suggestions

Serve these Bacon Chocolate Chip Cookies at room temperature with a glass of cold milk or a cup of hot coffee. They are perfect for parties, potlucks, or as a unique dessert.

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months. To reheat, simply thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	118.6 kcal	N/A
Calories from Fat	N/A	47 g / 40%
Total Fat	5.3 g	8%
Saturated Fat	2.9 g	14%
Cholesterol	12.8 mg	4%
Sodium	128.7 mg	5%
Total Carbohydrate	16.3 g	5%
Dietary Fiber	0.3 g	1%
Sugars	11.9 g	47%
Protein	2 g	3%

Note: This is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Bacon: Use a spicy bacon variety for a kick of heat.
Dark Chocolate: Substitute dark chocolate chips for the semi-sweet chocolate chips for a richer flavor.
Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
Nut-Free: Omit the hazelnut extract or substitute with another flavor, such as almond extract.
Different Glaze: Try a chocolate glaze or a salted caramel glaze instead of the maple cinnamon glaze.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked bacon bits from the store?

A: While you can, we highly recommend cooking your own bacon and chopping it into bits. The flavor and texture of fresh bacon are far superior and will make a big difference in the final product.

Q: Why is it important to chill the dough?

A: Chilling the dough allows the flavors to meld together and prevents the cookies from spreading too much during baking. It also helps to develop a chewier texture.

Q: Can I freeze the cookie dough?

A: Yes, you can freeze the cookie dough for up to 2 months. Simply wrap it tightly in plastic wrap and then place it in a freezer-safe bag. Thaw the dough in the refrigerator overnight before baking.

Q: The glaze is too thick. How can I thin it out?

A: Add a small amount of water, one teaspoon at a time, until you reach the desired consistency.

Q: Can I add nuts to these cookies?

A: Absolutely! Chopped pecans or walnuts would be a delicious addition to these cookies.

Final Thoughts

These Bacon Chocolate Chip Cookies are a surprisingly delightful treat that will challenge your preconceived notions about flavor combinations. The salty, smoky bacon perfectly complements the sweetness of the chocolate and the warmth of the maple cinnamon glaze. Don’t be afraid to experiment and make them your own. Share them with friends and family – be prepared for their surprised reactions and delighted smiles. Happy baking!

Bacon Chocolate Chip Cookies Recipe