Bacon Chocolate Chip Cookies topped with Sea Salt
- Total Time: 22 minutes
- Yield: 8-10 cookies
Description
These Bacon Chocolate Chip Cookies combine the classic sweetness of chocolate chips with the savory crunch of bacon, all topped with a sprinkle of sea salt for a unique and irresistible treat.
Ingredients
- 1 cup (240 ml) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) butter, softened
- 6 tbsp (90 ml) granulated sugar
- 6 tbsp (90 ml) light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup (85 g) semi-sweet chocolate chips
- 4 slices bacon, cooked and crumbled
- Sea salt, for sprinkling
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, use a stand mixer with a paddle attachment to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips and crumbled bacon pieces until evenly distributed.
- Drop tbsp-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Sprinkle a small pinch of sea salt on top of each cookie dough ball.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use thick-cut bacon for a more pronounced flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can substitute dark chocolate chips for a richer flavor.
- Ensure the bacon is fully cooked and crispy before adding to the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14
- Sodium: 180
- Fat: 12
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 30
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Frequently Asked Questions
When should the sea salt go on — before or after baking?
Before baking. Sprinkle a small pinch of sea salt on top of each dough ball before putting them in the oven. This allows the salt to adhere and slightly melt into the top of the cookie as it bakes at 375°F (190°C) for 10–12 minutes, giving each bite that sweet-salty contrast rather than a sharp crunch on top.
Does the bacon need to be fully crispy before going into the dough?
Yes — make sure the bacon is fully cooked and crispy before crumbling it into the dough. Undercooked bacon will release fat and moisture into the cookie dough as it bakes, affecting both the texture and the bake time. I also recommend thick-cut bacon for a more pronounced flavor.
Why all the comments about baking powder, since the recipe calls for baking soda?
These came out great-but I tweaked it a little by adding about half a cup of flour and two tablespoons of the bacon fat (solid form). I then rolled them into balls, sprinkled finely crushed bacon on top and then basted them with a small amount of maple syrup. The maple syrup candied under the oven heat creating a nice crunch to the cookie!
Baking powder being too old definitely can cause this issue.
Jan, was your baking powder too old? I have had cookies fail epically because I used clapped out baking powder. Write the date you opened the tin on the tin, and discard after a year. Your cookies should be fine. Or you may have, as Robin suggests, over softened your butter. But check the age of your baking powder too!
Oven heat is 375°F, isn’t it?
I’m going to try this recipe. I’ll tell you after but they seem yummy!
Robin I will, found out I had over softened my butter, didn’t know you could do that. They tasted good.
Jan, I would look at the freshness of your ingredients and try again. Basically chocolate chip cookies with the addition of bacon, which wouldn’t cause the cookie to flatten out. I hope you give these another whirl. oxo
Hmmm, mine melted down into flat blobs, epic fail here darn it.
Just made these – they are so delicious!! Thanks for the recipe!