I don't let bacon go to waste so you know I saved the bacon used in my whiskey infusion. I also don't like to let bacon fat go to waste either so I had a container in the fridge just begging to be used. Enter this recipe and we have a match made in bacon heaven. I had always been curious about bacon chocolate chips and really didn't know what to expect out of these cookies, especially since the bacon wasn't regular bacon but whiskey tasting bacon. The cookies are definitely a novelty and not anything I would be able to eat a ton of in one sitting, but they sure were good. Alex didn't like the cookies but everyone else who tried them did like the cookies. If you want to start a conversation, definitely give someone one of these cookies!
Whiskey-Bacon Chocolate Chip Cookies
Source: Slightly adapted from Recipe Girl
Yields 2 dozen cookies
Half of leftover whiskey-infused bacon
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon baking powder
1/4 cup unsalted butter, at room temperature
1/4 cup bacon fat, chilled
6 Tbsp granulated white sugar
6 Tbsp packed brown sugar
1 1/2 Tbsp whiskey
1/2 teaspoon vanilla extract
1 large eggs
1/2 cup chocolate chips
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt and baking powder.
In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, whiskey and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate chips.
Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart. Bake 9 to 11 minutes, or until the cookies are lightly browned.
Remove from oven and let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely
Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.
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