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.
Notes
- total prep time: 20-25 minutes (including bacon cooking)
- total cook time: 9-11 minutes per batch
- Makes about 24 cookies
- Best enjoyed within 3-4 days when stored in an airtight container
- The dough can be frozen for up to 3 months
Equipment
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Large and medium mixing bowls
- Electric mixer (stand or handheld)
- Measuring cups and spoons
- Wooden spoon or spatula
- Cookie scoop or tablespoon
- Wire cooling rack
- Skillet or baking sheet (for cooking bacon)
- Paper towels (for draining bacon)
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups semisweet chocolate morsels (about 12 oz)
- ½–1 cup chopped cooked bacon (about 6–8 slices, crispy)
- Optional: ¼ cup maple syrup for drizzling over finished cookies
Step-by-Step Instructions
-
Preheat the oven
Heat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. -
Cook and chop the bacon
Cook the bacon until it's very crisp. For stovetop: fry in a skillet over medium heat for 8-10 minutes until crispy. For oven method: bake on a lined sheet at 400°F (205°C) for 15-18 minutes. Drain on paper towels, cool completely, then chop into small 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 light and fluffy, about 2-3 minutes. -
Add the eggs
Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. -
Mix in the dry ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix. -
Fold in the chocolate and bacon
Use a wooden spoon or spatula to gently fold in the chocolate morsels and chopped bacon until evenly distributed. -
Form the cookies
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. -
Bake
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers appear set but still soft. For chewier cookies, bake for the shorter time. -
Cool and enjoy
Allow the cookies to rest on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. If using maple syrup, drizzle a small amount over cookies while still warm.
Tips & Variations
- For a more pronounced bacon flavor, add ½ teaspoon of bacon fat to the dough
- Add ½ cup chopped toasted pecans or walnuts for extra crunch
- Use dark chocolate chunks instead of semisweet morsels for a richer flavor
- For a sweet-salty balance, sprinkle a pinch of flaky sea salt on top of each cookie before baking
- Add ¼ teaspoon of cinnamon or a pinch of cayenne pepper to the dry ingredients for a flavor twist
- For a caramel note, replace ¼ cup of granulated sugar with maple sugar
- Try mixing in ½ cup of toffee bits along with the chocolate chips
- Store cookies with a slice of bread in the container to keep them soft
These unique cookies are perfect for brunch gatherings, potlucks, or anytime you want to surprise friends with an unexpected flavor combination. The sweet-savory profile makes them an addictive treat that stands out from regular chocolate chip cookies!