There is nothing better than the smell in the house while baking these chewy bacon brown butter chocolate chip cookies. Simply the best! They’re crisp, chewy and loaded with gooey chocolate. Shall I say anything else? Ok, they are BOMB!
With holidays baking in full swing and holiday parties to attend. I am excited to participate in this years Bacon Party with Farmer John, can’t wait to share two new recipes to with you. Something savory and something sweet to add to your holiday menu. These bacon brown butter chocolate chip cookies are the perfect sweet treat to bring to friends or coworkers who love bacon, chocolate and cookies.
A few years ago, I tried some bacon fat drizzled cookies at a local restaurant here in Portland, which no longer exists. But, since then I’ve thought about those cookies whenever I made anything with bacon. So It was my destiny to make my own version of these cookies.
I used the delicious Farmer John Classic Bacon for these cookies. The perfect thickness to get that crisp texture in the cookies.
If you like bacon, you will love these brown butter chocolate chip cookies. The addition of muscovado sugar (find it here) instead of brown sugar is pretty magical in this recipe, but if you can’t find any then replace it with dark brown sugar, results are as great.
No need to get your mixer out for these, you will be doing a little whisking and mixing by hand. This recipe demands a bit m
ore prep work and a bit of patience, but I promise you it’s worth it. I can’t wait for you to try these bacon brown butter chocolate chip cookies.
These were kid and husband approved. I hope your holiday baking will include this recipe. I can’t wait to hear what you think. There’s nothing better than freshly baked homemade cookies!
The Bacon Party is also hosting a 12 Days of Bacon Giveaway here, check it out and go enter to win some great prizes.
BACON BROWN BUTTER CHOCOLATE CHIP COOKIES
Makes 24-26 cookies
|9 tbsp||unsalted butter, divided|
|5 tbsp||Farmer John Classic Bacon, bacon grease (6 pieces +/-)|
|3/4 cup||muscovado or brown sugar, packed|
|1/2 cup||granulated sugar|
|1 1/4 tsp||kosher sea salt|
|2 1/2 tsp||vanilla extract|
|1 egg + 1 yolk||eggs|
|1 3/4 cups||all-purpose flour|
|1/2 tsp||baking soda|
|3/4 cup||semisweet chocolate chips|
|3/4 cup||bittersweet chocolate|
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
- Place 4 tbsp of butter in a large mixing bowl; set aside.
- Cut bacon into 1/2 pieces. Lay them on a plate or wide bowl. Do not cover with paper towel. Set time to 3 minutes. Once done, be careful since the bowl will be hot. Drain fat and set cooked bacon a side. Repeat until you get 5 tbsp. I used 6 pieces.
- In a medium heavy bottomed saucepan set over medium-high heat, add 5 tbsp of butter. Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Add in bacon grease, stir it in. Remove from heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
- Add in both sugars, salt, and vanilla, whisk until combined. Add the egg and yolk and whisk until mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
- In the mean time, in a small mixing bowl, whisk together the flour and baking soda.
- Stir in flour mixture to the large bowl, mix until just combined. Fold in both chocolate chips.
- Scoop out dough with a small ice cream scooper. Create balls of dough that are approximately 1.5 tablespoons in size. Place 9 balls of dough on each sheet, sprinkle the tops with sea salt if desired. Add in the crispy bacon to each cookie, I did 3-4 pieces to each one.
- Place one sheet at a time in the oven and bake for 12 minutes. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
- Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.
- Use a microwave to crisp up the bacon, yes, I know, I know, I just bought my first ever microwave. But if you really want to make it on the stove, totally do.
- You can scoop (portion the dough out) and freeze it for up to 3 months. Bake them for a few minutes longer than recommended.
xoxo & happy holidays,
DID YOU MAKE THIS RECIPE?
If you give these BACON BROWN BUTTER CHOCOLATE CHIP COOKIES a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Farmer John. The opinions and text are all mine.0