Bacon and Brown Butter Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 42 cookies
  • 6 slices of lean bacon
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt 2 teaspoons cornstarch (optional)-- see note
  • ¾ cup unsalted butter
  • 2 tablespoons bacon grease
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 egg, plus 1 egg yolk
  • 1 tablespoon vanilla
  • 2 cups semi-sweet chocolate chips
  1. Preheat the oven to 325.
  2. Place the butter in a small saucepan. Melt it over medium high heat. Reduce the heat to medium and let the butter simmer. It will crackle and spit a little as you cook the water out of it. Watch it closely-- it will start to brown and smell deliciously nutty. There will be little browned bits floating in it. Remove it from the heat and stick it in the freezer to chill.
  3. Cook the bacon and then set it aside on paper towels to drain. Reserve 2 tablespoons of the bacon grease.
  4. While the bacon is cooking,
  5. Crumble and chop the drained bacon into itsy bitsy pieces.
  6. In a medium bowl whisk together the flour, baking soda, salt and cornstarch.
  7. In a large bowl stir together the brown butter, reserved bacon grease, and sugars until smooth. Add the egg and yolk (this is why the butter needs to cool as much as possible-- scrambled cookie eggs are gross.). Then stir in the vanilla.
  8. Mix in the flour until everything is combined evenly. Stir in the bacon bits and chocolate chips.
  9. Set the cookie dough aside for 5-10 minutes; this makes it easier to work with.
  10. Form the dough into 1½ inch balls and place them 2 inches apart on the cookie sheet.
  11. Bake for 8-10 minutes. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely.
** You can leave the cornstarch out, but I've found it makes for super soft chewy cookies!** These are best enjoyed the same day so the bacon doesn't taste "old". It makes quite a bit-- 3½ dozen-- so I'll be gifting lots of cookies.
Recipe by Sugar Dish Me at