Posted by: Jason Wood | March 20, 2010

Bacon, Maple and Chocolate Chunk Cookies

Boy, it seems like forever since I have posted anything new, but I have a good reason. My dog (bless his heart) decided to see what the power cord to my laptop tasted like, and apparently he liked the taste of it, and so I have not been able to get online while I searched for a replacement power cord. Thankfully I was able to find a no-name power cord for $10 as I did not want to spend $99 for the Apple-branded power cord. I have done that once already thank you very much.

So, it feels good to be back in the land of the bloggers!

I made these cookies a while back now but the pictures have been hogging up room on my camera’s memory card for reasons just explained. These cookies were a huge hit combining three of the best flavors ever – bacon, maple syrup and chocolate. How can you go wrong? A new cry was heard throughout my house in the week that these cookies were around – “LUNCH! Make sure you save some of these for your lunches! don’t eat them all!” This was heard many times as I charged into the kitchen to find Supergirl or Z-man with their hands in the cookie jar. Sheesh!

So how can you stock your cookie jar with the awesome taste of bacon, maple, chocolate chunk cookies? Glad you asked!

First step, cook some bacon, abut 7 – 8 strips worth, This will give you the bacon for the cookies, but you will need more bacon fat, about 1/2 cup, so start saving the bacon fat every time you cook some bacon. Stick it in a container in the back of the fridge, and just hope that you do not have any friends that pull a Joey with the glass of bacon fat!

Mmmm, bacon!

Here is the bacon all crispy. Don’t eat it, put it aside to cool!

Mix 1/2 cup of bacon fat with 1/2 cup of butter

Stir in 1/2 cup of brown sugar, 1/4 cup of white sugar and 1/4 cup of maple syrup

add 2 eggs. Doesn’t this look just like a smiley face?

Add 1 1/2 cups of flour

And finally  we get to the good stuff! Slice the bacon up and stir it in.

Roughly chop up 8 oz. of semi-sweet chocolate and stir in

Scoop the batter out by tablespoon and put on a parchment-paper lined baking sheet. The cookies don’t really spread all that much so you could put more on this sheet than I have.

Bale at 350 for 10 – 12 minutes.

SOOOO good!



  1. I dunno… these are just wrong for SO many reasons!

    Doesn’t bacon dissolve our connective tissue, and all pork? What do we do if we can’t accumulate toxic stuff to make the cookies? Can turkey bacon work (try that this weekend and let us know – we’ll wait)?

    Did you post this on Tasty Kitchen? Bet Ree would find it pretty interesting!

    • What can I say? Sometimes you just have to throw caution to the wind and think about the taste! Mmm…

  2. Delicious!

    • Glad you liked them!

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