Bacon Chocolate Chip Cookies topped with Sea Salt
- Total Time: 22 minutes
- Yield: 8-10 cookies 1x
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
Units
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup 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 tablespoon-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: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14
- Sodium: 180
- Fat: 12
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 30
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!