SRC: Bacon Fat Chocolate Chip Cookies

Happy Monday y’all!

I have 5 words for you.  Bacon. Fat. Chocolate. Chip. Cookies.

Yes, you read right; bacon fat chocolate chip cookies.  Just when you thought that chocolate chip cookies couldn’t get any better, Chelsy over at Mangia added a little bit of bacon drippings to to the batter of these beloved cookies.  And you know what?  It’s absolutely ingenious!

I am beyond happy about my assignment for Secret Recipe Club this month because that is what brought me across Chelsy’s blog.  She’s a southern girl, just like me, who loves food and has a special place in her heart for sweets.  I perused her blog for hours and came across one recipe after the next that I became completely obsessed with.  And then…I came across the five little words that that made the heavens open up.

Bacon fat chocolate chips cookies.  I was done looking and knew exactly what I was going to make for this month’s reveal.

These little guys did NOT disappoint.  Chewy, caramely cookies with a slight bacon taste and tons of chunks of dark chocolate.  Oh. My. Goodness.  Where have these been all my life?

Everyone, stop what you’re doing and go make these cookies NOW.  You need this.  I promise!

Bacon Fat Chocolate Chip Cookies


Ingredients:


3 Tbsp bacon fat, cooled
1/4 Cup brown sugar
1/4 Cup granulated sugar
2 Large eggs
1 Tsp vanilla
1/4 Cup + 2 Tbsp flour
Pinch sea salt
1/2 Cup dark chocolate chunks

Directions:


Preheat oven to 350.  Line a baking sheet with a silicone baking mat or parchment paper.  Set aside.

Place bacon drippings and sugars in a large bowl and beat on high until smooth, about 3-5 minutes.  Add the eggs and vanilla and mix to combine.  Add the flour and salt and mix until incorporated.  Add the chocolate chunks and fold in until evenly distributed.

Drop dough by the spoonfuls on the prepared baking sheet.  Place in the preheated oven and bake for about 8-10 minutes, until golden brown.  Remove from oven, allow to cool for 5 minutes on cookie sheet, transfer to cooling rack and allow to cool completely.

Recipe source: slightly adapted from Mangia Blog