Updated: Jul 11
Prepare yourself for a flavor explosion like no other with the irresistible combination of maple, bacon, and chocolate in every bite of Maple Bacon Chocolate Chip Cookies. These indulgent treats marry the sweet and smoky essence of maple-glazed bacon with the rich, velvety decadence of chocolate chips.
The result? A harmonious symphony of flavors that will tantalize your taste buds and leave you craving more. The perfect balance of sweet and savory, these cookies are a culinary adventure that pushes the boundaries of traditional desserts.
So why not embrace the unexpected and treat yourself to the divine fusion of maple, bacon, and chocolate in these extraordinary cookies?
8 oz bacon (cooked until crispy & chopped into bits) - reserve 1/4 cup bacon fat
2 sticks of butter (unsalted)
1/2 cup granulated sugar
1/2 cup maple sugar ( https://amzn.to/42nUCL7 )
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 + 3/4 cups of flour
1/2 tsp sea salt
2 tsp baking soda
1 cup semi sweet chocolate chips
Cook the bacon in a skillet over medium heat until crispy. Remove to a cutting board, reserving the bacon fat.
Brown the butter. Place butter in a medium-large saucepan over medium-high heat. Stir constantly until you reach a deep honey color. Remove from heat and allow to cool.
Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
Sift together flour, baking soda, and salt in a shallow bowl.
When the butter is cool to touch, cream together butter, 1/4 cup reserved bacon fat, and sugars for about 1 minute. Add in eggs and vanilla and whisk until you reach a caramel consistency.
After you brown your butter you’ll see all sorts of little brown bits at the bottom of the pan. Those are toasted milk solids and they add a delicious toasted and salty flavor to the maple bacon chocolate chip cookies. So scrape every last bit of them into your bowl for maximum flavor!
Fold dry mixture into wet until just combined. Pour in bacon bits and chocolate chip.
Using an ice cream scoop, take ¼ cup of dough and and place on baking sheets. Refrigerate the cookie dough balls for about one hour to bring the butter back to room temperature.
When you’re ready, bake the cookies for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are golden.
Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.