Bacon in a chocolate chunk cookie?!? Oh yes I did!! Turns out bacon and chocolate are soul mates. The saltiness of the bacon is the perfect match for the creamy slightly sweet chocolate chunks. Introducing your new favorite cookie!
The bacon and chocolate is chopped in different sizes so each bite is a different flavor experience. Some bites you have more bacon and some have more chocolate. And then there are some epic bites that are loaded with both. Mmmmmmm! I challenge you to only eat one!
Here are the stars of the show! You could use any old bacon and chocolate if you want. But, if you really want to make this an EPIC cookie, use a high quality thick cut bacon and dark chocolate for this recipe. I used Ghirardelli 60% Cacao Bittersweet Chocolate and the best thick cut bacon I could get my hands on.
Print Recipe
|
|
Print Recipe
|
| Servings | Prep Time | Cook Time | Passive Time |
| Apx 48Cookies | 20Minutes | 8-10Minutes | 1Hour |
| Servings | Prep Time |
| Apx 48Cookies | 20Minutes |
| Cook Time | Passive Time |
| 8-10Minutes | 1Hour |
- 1 1/2 cups thick cut bacon Crispy & Roughly chopped
- 1 cup bittersweet chocolate chunks Roughly chopped
- 3/4 cup real butter room temperature
- 1/2 cup raw honey OR your favorite granulated sugar
- 3/4 cup granulated coconut sugar OR dark brown sugar
- 1 tablespoon real vanilla
- 1 tablespoon butter extract Optional
- 1 large egg
- 1 teaspoon sea salt
- 2 cups gluten free baking mix OR your favorite baking flour
- 1 tablespoon arrowroot powder OR cornstarch
- 1 teaspoon baking soda
|
Ingredients
Servings: Cookies
|
- Preheat oven to 350°
- Line baking sheet(s) with parchment paper, set aside
- Use the paddle attachment on your mixer, cream butter, coconut sugar, honey, and extracts on high speed until light and fluffy - about 5 minutes. Use rubber spatula to scrape sides when necessary.
- Add egg and beat on high speed for another 2 minutes
- Turn off mixer - Make a well in the butter mixure & add salt, arrowroot powder, baking soda, and flour.
- Turn mixer to low and fold in dry ingredients until dough comes together - no more than one minute
- Roughly chop crispy bacon and chocolate
- Use rubber spatula to gently fold in chocolate and bacon
- Divide batter in half, use parchment paper to roll each half in a long tube shape
- Freeze for at least one hour. Cookie dough can be frozen for up to 6 months until you are ready to use it although I doubt it will last that long!
- Cut rolled dough into 1/2 inch discs, placing them on prepared cookie sheets 2 inches apart
- Bake 8-10 minutes - Rotating pans halfway thru
- Remove from oven, let cool on baking sheet for 2 minutes, & transfer to wire rack to finish cooling.
- Store in an airtight container for up to one week.
- Enjoy!
If you have read this post this far, then I know that you are a fellow bacon lover. You are my kind of people!! Everything truly is better with bacon, right??? I sent this picture to the hubs yesterday after I made these, saying “Guess what I made?”. When he got home, I barely got my kiss before he was following his nose to the kitchen. Wanna know his first words? (Besides the OOOOO’s, and MMMMMMMM’s, and the OHMYDANGWHATDIDYOUDO’s) “Oh, the guys at work won’t be getting any of these!”
I always send the sweets and treats that I make with the hubs to share with his crew at work. They are all stuck in the “If it doesn’t have sugar or real flour - they think they don’t like gluten free, but what they don’t know just may save their life! So, I know I have truly found an EPIC recipe when it gets a thumbs up from the guys at work. Are you wondering why I send them to work with the hubs? Well, I LOVE cookies. Like LOVE LOVE cookies. Even though I use mostly clean ingredients (this is one of the few recipes you will ever see on this site that has sugar - I make an exception for really good quality chocolate) I still can’t have cookies sitting around. I will eat them. ALL. Not at once, I am not an animal (anymore!) after all. No, I would savor each one. EVERY ONE. Until they were gone. Needless to say, the guys at the hub’s work are happy to be my taste testers.
Here is how I make these Forking EPIC Chocolate Chunk Cookies with BACON...
Use the paddle attachment on your mixer, cream butter, coconut sugar, honey, and extracts on high speed until light and fluffy - about 5 minutes. Use rubber spatula to scrape sides when necessary.
Add egg and beat on high speed for another 2 minutes
Mixture will be light and creamy
Turn off mixer - Make a well in the butter mixure & add salt, arrowroot powder, baking soda, and flour.
Turn mixer to low and fold in dry ingredients until dough comes together - no more than one minute
Roughly chop crispy bacon and chocolate
Use rubber spatula to gently fold in chocolate and bacon
If these cookies were not so freakin’ good, I would be ticked off that I broke my favorite rubber spatula. Which, in case you wondered, is my most used kitchen tool. I have at least 6 different rubber spatulas because I use them with almost everything I cook.
Divide batter in half, use parchment paper to roll each half in a long tube shape. Freeze for at least one hour. Cookie dough can be frozen for up to 6 months until you are ready to use it although I doubt it will last that long!
Cut rolled dough into 1/2 inch discs, placing them on prepared cookie sheets 2 inches apart
Bake 8-10 minutes - Rotating pans halfway thru. Store in an airtight container & Enjoy!!
