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honey, I'm hungry bacon cookies

Browned Butter Bacon Chocolate Chip Cookies

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Prep Time 25 minutes
Cook Time 10 minutes
Course dessert
Cuisine American
Servings 24 cookies

Equipment

  • Large mixing bowl
  • Wooden spoon
  • cookie sheet
  • medium cookie scoop
  • parchment paper or silicone baking liner
  • large skillet
  • Whisk

Ingredients
  

  • 1 cup 2 sticks salted butter
  • 1 cup dark brown sugar packed
  • ½ cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 ½ cups all-purpose flour
  • 2 cups semisweet or bittersweet chocolate chips
  • 8-10 slices thick cut bacon chopped into bite sized chunks

Instructions
 

  • Preheat oven to 350° F
  • In a large skillet, add the butter and melt over medium to begin making the browned butter.
  • While stirring continuously, allow the butter to come to a boil and watch the butter closely as it begins to boil. After coming to a boil the butter will begin to develop a foam on top before it turns to an amber brown. Once the foam is gone and the butter has turned amber brown, approximately 3-4 minutes, remove from heat and transfer to a medium mixing bowl to stop the cooking and cool for approximately 20 minutes.
  • In the same large skillet over medium heat, add the bacon and render until crisp. Remove from the pan and drain excess fat using a paper towel covered plate.
  • Stir together the dark brown sugar, granulated sugar, vanilla, and baking soda and add to the cooled butter. Stir 3-4 times with a rubber spatula, just to start incorporating.
  • Add the eggs to the sugar/butter mixture and stir until mixture is homogeneous
  • Add the flour, and stir with the wooden spoon to combine. Once the flour is mostly combined add the cooked bacon and chocolate chips stir until evenly combined. There will be enough dough for two full cookie sheets of 12.
  • On a parchment paper or silicone lined cookie sheet, using a medium cookie scoop or rounded tablespoon portions of the cookie dough spaced approximately 2 inches apart. Repeat on a second cookie sheet if you're baking both batches at once.
  • Cook for 9-10 minutes or until the cookies are golden brown.
  • Allow to cool on the pan for 10 minutes before moving to a cooling rack to cool completely.
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