Double Chocolate Chip Bacon Cookies are an extraordinary delight, expertly blending the rich, comforting sweetness of chocolate with the irresistible smoky and salty notes of crispy bacon. These cookies are a testament to the magic that happens when daring flavors come together, creating a treat that is both utterly unique and deeply satisfying. Each bite offers a harmonious balance of chewy chocolate cookie, melty chocolate chips, and delightfully crunchy, savory bacon pieces, promising an unforgettable culinary experience for anyone bold enough to try them.
The Irresistible Allure of Sweet and Savory
Sometimes, a simple craving strikes, and you know it’s time to create something truly special. For me, that moment arrived earlier this week with an undeniable desire for cookies. But not just any cookies – I wanted something that would challenge the conventional, something that would ignite the taste buds with a symphony of flavors. It was only a matter of time before the intriguing trend of incorporating bacon into baked goods finally captivated my imagination. The result? These glorious Double Chocolate Chip Bacon Cookies, which have since become a household sensation. Be warned, though; these delectable treats are so incredibly moreish, you might find yourself indulging in more than you planned! I must confess, I probably devoured at least six in one sitting, a testament to their addictive charm.
The concept of combining sweet and savory elements in desserts has been gaining immense popularity, and for good reason. The subtle saltiness of bacon acts as a fantastic counterpoint to the sweetness of chocolate, creating a depth of flavor that a purely sweet cookie simply cannot achieve. This flavor dynamic is further enhanced by the smoky undertones of applewood bacon, which harmonizes beautifully with the rich cocoa, resulting in a sophisticated yet comforting profile. Moreover, the textural contrast of a soft, chewy chocolate cookie studded with crisp pieces of bacon and gooey chocolate chips adds another layer of excitement, making each bite an adventure. It’s a bold combination, yes, but one that undeniably works, elevating the humble cookie to an extraordinary dessert.
Essential Ingredients for Your Double Chocolate Chip Bacon Cookies
Crafting the perfect batch of these sweet and savory masterpieces requires a thoughtful selection of high-quality ingredients. Each component plays a crucial role in achieving the desired flavor and texture, making these cookies truly stand out. Here’s what you’ll need to gather to embark on this delightful baking journey:
- Thick-Cut Applewood Bacon: This isn’t just any bacon. The thick cut ensures a satisfying chew and presence within the cookie, while applewood smoking imparts a deeper, more aromatic smoky flavor that pairs exceptionally well with chocolate.
- Unbleached All-Purpose Flour: The foundation of our cookie, providing structure and chewiness. Unbleached flour offers a slightly softer texture and more neutral flavor.
- Unsweetened Cocoa Powder: For that intense, dark chocolate flavor that forms the “double chocolate” aspect. Using unsweetened allows us to control the overall sweetness of the cookie.
- Baking Soda: Our leavening agent, which helps the cookies rise and spread, contributing to their signature chewy texture.
- Kosher Salt: Essential for balancing the sweetness and enhancing all the other flavors, particularly the chocolate and bacon.
- Unsalted Butter (Room Temperature): The base for our cookie dough, providing richness and moisture. Room temperature butter creams beautifully with sugar, resulting in a light and airy base.
- Granulated Sugar: For sweetness and contributing to the cookie’s texture and spread.
- Large Eggs: Binders that add moisture and richness, helping to create a chewy texture. Ensure they are at room temperature for better incorporation.
- Pure Vanilla Extract: A crucial flavor enhancer, adding warmth and depth that complements both chocolate and bacon.
- Milk Chocolate Chips (Ghirardelli Recommended): While any good quality milk chocolate chips will do, Ghirardelli is often praised for its creamy texture and rich flavor, melting beautifully to create pockets of sweet indulgence.
I specifically chose applewood slab bacon for this recipe because I had some on hand, and I instinctively knew that its distinctive smokiness would create a phenomenal pairing with the chocolate. This intuition proved to be absolutely correct, making these cookies truly exceptional. With all the ingredients ready, it was time to turn this exciting idea into a delicious reality.
Step-by-Step Guide to Baking Your Delicious Cookies
Let’s get started on creating these incredible Double Chocolate Chip Bacon Cookies. Precision and attention to detail at each step will ensure a perfect batch every time.
1. Prepare the Bacon
Begin by preheating your oven to 350°F (175°C). While the oven heats, the first crucial step is to prepare your bacon. Lay out six slices of thick-cut applewood bacon in a single layer in a large cast-iron skillet or on a baking sheet. Cook the bacon until it is deeply golden brown and wonderfully crispy. Achieving the right level of crispiness is key here, as it provides that delightful crunch within the soft cookie. Once cooked, transfer the bacon to a plate lined with several sheets of paper towel to drain off any excess grease. This not only makes the bacon less greasy but also helps it stay crisp. Allow it to cool completely before moving on. I specifically opt for applewood bacon because its pronounced smoky flavor is absolutely divine when combined with the richness of chocolate.
2. Combine Dry Ingredients
In a large mixing bowl, measure out 2 cups of unbleached all-purpose flour and 2/3 cup of unsweetened cocoa powder. Using unsweetened cocoa is vital for controlling the cookie’s sweetness and achieving a deep chocolate flavor. Next, add 3/4 teaspoon of baking soda and 1/4 teaspoon of kosher salt to the bowl. Thoroughly whisk these dry ingredients together until they are fully combined, ensuring there are no lumps and the mixture is light and airy. This step ensures an even distribution of leavening and flavor throughout the dough.
3. Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, place 1 cup (which is two sticks) of unsalted butter that has been softened to room temperature. It’s important for the butter to be soft enough to cream easily but not melted. Now, carefully add 1½ cups of granulated sugar to the butter. Before adding, ensure your sugar is free of any large clumps or “sugar-boulders” to prevent a mess and ensure even mixing. Beat the butter and sugar together on low speed, gradually increasing to medium, until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air into the mixture, which is crucial for a tender cookie.
4. Incorporate Wet Ingredients
Once your butter and sugar are perfectly creamed, it’s time to add the flavor boosters. Pour in 1¾ teaspoons of pure vanilla extract. Then, add two large eggs, one at a time. After each egg addition, mix on low speed just until it is fully incorporated into the butter-sugar mixture. Avoid overmixing here; we just want everything to come together smoothly. The mixture should appear creamy and cohesive.
5. Add Dry Ingredients
With your wet ingredients perfectly combined, it’s time to gradually introduce the dry ingredients. With your mixer on the lowest speed, slowly spoon in the flour, cocoa powder, baking soda, and salt mixture. Mix just until the dry ingredients are barely incorporated and the dough begins to come together into a rich, chocolaty consistency. Be careful not to overmix, as this can lead to tough cookies. As soon as you see no more streaks of flour, stop the mixer. Use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are uniformly mixed.
6. Fold in Chocolate Chips and Bacon
This is where the magic truly comes alive! Turn the mixer off before adding your final mix-ins. Gently fold in 1 cup of milk chocolate chips. For an extra touch of decadence, I highly recommend Ghirardelli milk chocolate chips for their superior melt and flavor.
Now, return to your cooled, crispy bacon. Gather it and prepare for its starring role.
Coarsely chop the crispy bacon into pieces. I prefer to keep my bacon pieces on the larger side, as I want the smoky, salty flavor and satisfying crunch of the bacon to be a prominent feature in every bite. However, feel free to chop the bacon to whatever size you prefer, depending on how subtle or bold you want its presence to be. Add the chopped bacon to the dough and gently fold it in with a spatula until evenly distributed.
And just like that, a stray piece of bacon escaped the bowl! A happy accident, as it provided the perfect excuse for a quick taste test of the cookie dough. Success! The combination is already incredible.
7. Form and Bake the Cookies
Now for the final step before baking. Line a baking sheet with a silicone mat or parchment paper. Take heaping tablespoons of the Double Chocolate Chip Bacon cookie dough and place them onto the prepared sheet. You have the option to roll the dough into neat balls for a more uniform shape or simply leave them as rustic mounds – both methods yield delicious results. Gently press down on each dough ball with your fingertips to slightly flatten them. This helps them bake more evenly.
Carefully transfer the baking sheet into your preheated 350°F (175°C) oven. Bake for approximately 10-12 minutes. Ovens can vary, so it’s a good idea to check them at the 10-minute mark. The cookies are done when the edges are set and the centers still look slightly soft. They will continue to set as they cool.
8. Cooling and Enjoyment
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 4-5 minutes. This crucial step allows them to firm up before transferring. After this initial cooling, gently move them to a wire cooling rack to cool completely. Repeat the process with any remaining dough.
The batch pictured above came out looking wonderfully rustic, embodying a homemade charm. And while their appearance might suggest a spontaneous creation, their taste is nothing short of perfection.
The Verdict: An Unforgettable Treat
Initially, my husband, Pat, harbored some skepticism about the idea of bacon in his chocolate cookies. It’s a fairly unconventional pairing, after all! However, after just one bite, where the delightful saltiness of the crispy bacon perfectly mingled with the rich, sweet chocolaty goodness, he was completely won over. Hook, line, and sinker! Even our girls, who can sometimes be picky, absolutely adored them. They were so enthusiastic that they asked if they could have these unique cookies packed in their lunchboxes for school the next day. How cool is that to hear such enthusiastic approval?
As for me? Let’s just say I have a secret stash hiding in my bedside drawer for those moments when a special craving hits. These Double Chocolate Chip Bacon Cookies are not just a dessert; they are an experience, a delightful surprise for your palate. They prove that sometimes the most unexpected combinations yield the most extraordinary results. Enjoy these friends, and remember: EVERYTHING is better with bacon. Amen!
Enjoy Baking! If you try this sensational Double Chocolate Chip Bacon Cookies recipe, I’d love to hear about it! Snap a photo and tag me on Twitter or Instagram! Your feedback and creations truly inspire me.
Pin Recipe
Double Chocolate Chip Bacon Cookies
Double Chocolate Chip Bacon Cookies are a delicious sweet and savory treat. Chocolate cookie studded with chocolate chips and crispy smoky bacon.
Ingredients
- 6 slices applewood bacon
- 2 cups unbleached all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1¾ teaspoons pure vanilla extract
- 1 cup milk chocolate chips, I like Ghirardelli
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat or parchment paper.
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In a large cast iron skillet or pan, cook bacon until deep golden and crispy. Let cool and drain on paper towel, then chop into large pieces.
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In a large bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
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On low speed, cream together the softened butter and granulated sugar until light and fluffy.
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Add in the vanilla extract and two large eggs to the butter/sugar mixture, beating well after each addition until fully incorporated.
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Gradually add the whisked dry ingredients into the wet mixture while the mixer is on low speed. Mix just until combined; do not overmix.
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With the mixer off, gently fold in the milk chocolate chips and chopped crispy bacon until evenly distributed throughout the dough.
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Form rounded tablespoons of dough into balls and place them onto the prepared baking sheet. Lightly press down on each ball with your fingertips.
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Slide the cookie sheet into the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
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After baking, remove the cookies from the oven and let them cool on the baking sheet for 4-5 minutes before transferring to a wire cooling rack to cool completely. Repeat with any remaining dough.
Notes
Because of the bacon, these cookies are best enjoyed within the first few days of baking for optimal crispiness and flavor. Store them in an airtight container at room temperature.
Nutrition
- Serving: 1 cookie
- Calories: 166 kcal
- Carbohydrates: 13g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 41mg
- Sodium: 104mg
- Potassium: 67mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 261 IU
- Calcium: 10mg
- Iron: 1mg