Here’s an updated version of classic Toll House cookies with a tasty bacon twist. The smoky, savory notes of bacon contrast nicely with sweet chocolate morsels. This recipe makes around 2 dozen cookies, depending on how large you scoop them.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate morsels
- ½–1 cup chopped cooked bacon (about 6–8 slices, crispy)
Step-by-Step Instructions
-
Preheat the oven
Heat your oven to 375°F (190°C). -
Cook and chop the bacon
Fry or bake the bacon until it’s crisp, then drain it on paper towels. Once cool, chop it into bite-sized pieces. -
Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. -
Cream the butter and sugars
In a large bowl, beat the softened butter with the granulated sugar, brown sugar, and vanilla extract until fluffy. -
Add the eggs
Beat in the eggs one at a time, mixing well after each addition. -
Mix in the dry ingredients
Gradually stir the flour mixture into the wet ingredients. Stop once the flour is just incorporated to avoid over-mixing. -
Fold in the chocolate and bacon
Use a spatula or wooden spoon to gently fold in the chocolate morsels and chopped bacon. -
Form the cookies
Drop tablespoons of dough onto an ungreased baking sheet. Leave about 2 inches of space between cookies. -
Bake
Bake for 9–11 minutes, or until the edges turn golden brown. Keep an eye on them so they don’t overbake. -
Cool and enjoy
Let the cookies rest on the baking sheet for a couple of minutes, then transfer them to a wire rack. Store in an airtight container to keep them fresh.
These cookies are a fun way to add savory flavor to a timeless treat. Enjoy!