I can NOT get enough of the sweet/savory combination. I love it. I’ve made these several times before, but I think this is my best batch yet. I did a few different things this time. First, I substituted one tablespoon of butter for one tablespoon of bacon grease. And, second, I rough chopped some bacon instead of chopping them in to smaller pieces. The cookie recipe I used is my favorite Chocolate Chip Cookie Recipe (from Martha Stewart’s Cookie Cookbook).

Ingredients (revised from original to make bacon cookies):

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) minus 1 tablespoon unsalted butter, room temperature
• 1 tablespoon bacon grease
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt (I do just a pinch because the bacon will add enough salt)
• 2 teaspoons pure vanilla extract (I usually use 1 1/2 tablespoons)
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips (Ghiradelli Milk Chocolate is my favorite)
• 1 pound of bacon, fried until brown and crispy, cooled, then chopped

Directions:

1 - Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and bacon grease with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips, then stir in the chopped bacon.

2 - Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper

3 - Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.