Bacon Chocolate Chip Cookies

sRight now I am pretty sure there are two different kinds of people reading this blog post. There are the first group of people who are intrigued by the thought of bacon chocolate chip cookies. Then there are the second group of people who are disgusted just reading the title.

But hear me out. I’ll admit I’m a pretty adventurous eater. I really should be the type to travel around the world because I’d be brave enough to try all the different kinds of foods. (except bugs…I draw the line at bugs.) However, I have a hard time combining sweet type foods with savory foods. It took me years and years just to be okay with putting berries in my green salads. Strawberries didn’t go with spinach in my opinion.

But, the other day I was working on a chocolate chip cookie recipe, and I asked the husband what he thought about the cookies.

He took a few bites, swallowed, and replied “needs bacon.”

I consider him a pretty smart guy, so who was I to argue? Plus, I remember eating a cookie with bacon at a festival in recent years and I thought it was a pretty good cookie.

And don’t tell me you don’t enjoy a sweet and salty combination.

I also know a way to a guy’s heart is through his stomach, so I made sure to buy some bacon and make some more cookies. I was on a mission to make bacon chocolate chip cookies. No one in this house minded.

Anyways, if you REALLY, REALLY can’t get past the thought of bacon in your chocolate chip cookies, you can make this recipe without the bacon.

But, before I get into the recipe, let’s talk about making the perfect cookie, shall we? For the longest time I failed at making cookies. I usually had older second hand stoves to work with that didn’t heat properly, or was broken in some way. My cookie pans were old, and I didn’t know all the secrets.

Ingredients in a cookie recipe is only HALF of the equation when it comes to making a good cookie. The second half is the process. Here are a few things I have learned when it comes to making a good chocolate chip cookie.

Use parchment paper. I used to never buy this stuff because to me it was wasteful when I could put them on a pan. But it makes all the difference. Parchment paper prevents the bottom from getting too dark and crispy too fast.

Melt the butter, but then bring it back to room temperature. Your butter can’t be too cold or too hot. You want to melt it, then wait for it to start solidifying again. What is the science behind this? Couldn’t tell ya, I’m not a scientist. All I can say is, it works.

Chill the dough. This prevents super flat cookies.

Don’t OVERCOOK cookies! The edges should be brown, but the top may be a light golden colour that looks a little soft.

Preheat the oven. Okay, I bet most of you do this. But I used to be so impatient, I figured it didn’t matter. Let me tell you, it does.

Also, for this recipe, be sure to use MILK chocolate chips and not semi-sweet. With the added bacon and instant coffee grounds, semi-sweet chocolate chips will be overpowering and it just won’t be as delicious!

So, let’s get on with it! Full printable bacon chocolate chip cookies recipe is at the bottom of the page.

Melt your butter in the microwave, or on the stove, whichever you prefer. Just heat it until melted. Bring it back to room temperature. It’s ready to use when it’s starting to solidify like this:

While you are waiting to use your butter, you can mix your dry ingredients. Mix the flour, salt, baking soda, and instant coffee grounds. I promise you it doesn’t taste like coffee with this added ingredient. My kids wouldn’t eat it if it did. It just adds more flavor to the cookie.

Add your brown sugar and white sugar to the butter and cream it together.

Next, add your vanilla and eggs. After you crack your eggs into the bowl be sure to pick out the eggshells because you are a 34 year old woman who still can’t figure out how to crack an egg properly.

Or maybe that’s just me.

Beat that all together, and then add your dry ingredients into your wet ingredients.

Stir till all mixed in. Add the milk chocolate chips and bacon pieces.

Chill the dough for 30 minutes. 30 minutes is long enough to watch two or three youtube videos by your favourite vloggers. Or, you know, you can clean up the baking dishes instead. 🙂

Scoop them out on the parchment paper lined cookie sheet. I like to push down the dough a little bit. I don’t like puffy cookies. Don’t ask me why, I have weird preferences sometimes.

Bake at 375 degrees Fahrenheit for 9-11 minutes.

Every oven is different, so watch those bacon chocolate chip cookies carefully!

Take them out, let them cool, but make sure to eat one when they are still warm and gooey, because that’s the best time to eat a bacon chocolate chip cookie.