Bacon Chocolate Chip Cookies? Yes please.


Bacon in cookies? Of course! Despite my years as a cookie queen (I once owned a company called “Lizzie’s Cookies”), it never occurred to me. It was nearly 10 years after my cookie retirement that it came together…

It all started at a water buffalo BBQ at the Marin Sun Farms home ranch (you know, just another day in West Marin…) I brought my signature chocolate chip cookies to the event and they instantly disappeared. The guests, mostly comprised of Marin Sun Farms employees, insisted that I start selling them at the butcher shop. And then someone just shouted it out… “Yeah, you should put our bacon in them!” What? Now that’s a good idea…it was enough to bring me out of retirement…for a few weeks, anyway.

The very next weekend, I brought 3 dozen Bacon Chocolate Chip cookies to the Marin Sun Farms Butcher Shop…they sold out in an hour. The next weekend, my 10 dozen cookies sold out within the day. I had created a monster! After week 4 and dwindling sleep, I enlisted my pastry chef friend, Clare, to take over and I slipped quietly back into cookie retirement. It was a good run, though.

Now, without further ado, the moment you have been waiting for…

Bacon Chocolate Chip Cookies

3 sticks (12 ounces) butter, room temperature
1 cup brown sugar
1 cup sugar

2 eggs
1 T vanilla

4 cups flour
2 t. baking soda
1 t. salt

2 cups semisweet chocolate chips
2 cups bacon, chopped (about 1 1/2 pounds of bacon, cooked crisp)

First, the bacon…you will need a pound and a half of bacon (preferably the Super Awesome Bacon from Marin Sun Farms). I prefer to bake it in the oven since it is easy and cleans up quickly. Line a rimmed baking sheet with parchment, lay out the bacon, and bake at 375 for about 45 minutes, turning halfway. Drain on paper towels and chop once cool.

Next, the dough. Cream together the butter and sugars. Add the eggs and vanilla and beat well. Stir in the flour, baking soda and salt (if you want to be really legit, combine the dry ingredients in another bowl and slowly add them – I’m far too lazy for that). Mix slowly until just combined. Add chocolate chips and bacon.

Go ahead, eat some dough.

I find the flavor and texture of cookies are far better if you refrigerate the cookie dough overnight. Using a small ice cream scoop, shape the cookie dough into balls and put them in a large tupperware container. Store them in the refrigerator or freezer and bake them as you need them (or just eat cookie dough balls everyday like I do).

When you are ready to bake, preheat the oven to 350. Line a cookie sheet (I swear by the insulated cookie sheets) with parchment paper. Place the cookie dough balls about 2 inches apart and allow them to soften. Before you bake, press the dough balls down to flatten them (very important!). Bake for about 12 minutes and prepare to make some new friends…