We don't make bacon often, but when we do, we occasionally save the rendered fat in a jar and store it in the back of the fridge. I'd joke about using it to make fried bread once in a while, but I never do.
Putting bacon in everything has been a trend for some time. I think it's part of the sweet and salty combination that makes the flavours attractive. I've seen bacon with chocolate and bacon-topped cupcakes. Meredith wanted to use some of that bacon fat for cookies, so we started looking.
The more reasonable recipes used about 1/2 cup bacon fat (as substitute for 1/2 cup butter). I know - that can't be healthy. We weren't expecting it to be. And there had to be some crumbled bacon as well.
The cookies were pretty good. There was a slight aftertaste that was a little strong, but I attribute that to sediment in the bacon fat - extra salty bits. I think I should've put the hot bacon fat through a coffee filter first, because it was a little cloudy. I've done it before and I'll do it next time - if there is a next time.
Bacon Chocolate Chip Cookies
1/2 cup rendered bacon fat
1/2 cup butter
1 1/2 cups brown sugar, packed
2 tsp vanilla
1 tsp maple syrup
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 cup dark chocolate chips
1/4 cup bacon, cooked and chopped
- Using an electric mixer, fold bacon fat, butter, and brown sugar. Scrape the sides of the bowl with a spatula if necessary.
- Continue to mix on low and add eggs, vanilla, baking powder, baking soda, and salt.
- Continue to mix and add flour. Scrape the sides of the bowl with a spatula if necessary.
- Mix in chocolate chips and bacon and let dough rest for 30 minutes.
- Preheat oven to 350-degrees.
- Using a cookie scoop, spoon balls of dough onto baking sheets.
- Bake for 16 minutes and allow cookies to cool on a rack.
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