Chocolate Chunk Cookies with BACON
What was my first thought when I bit into one of these babies (of course it was still piping hot from the oven and the chocolate was all oooey gooey!) out of the oven? “We’ve been eating chocolate cookies wrong!” Bacon is exactly what this ol’ favorite cookie needed for an EPIC upgrade!!
Servings Prep Time
Apx 48Cookies 20Minutes
Cook Time Passive Time
8-10Minutes 1Hour
Servings Prep Time
Apx 48Cookies 20Minutes
Cook Time Passive Time
8-10Minutes 1Hour
Ingredients
Instructions
  1. Preheat oven to 350°
  2. Line baking sheet(s) with parchment paper, set aside
  3. Use the paddle attachment on your mixer, cream butter, coconut sugar, honey, and extracts on high speed until light and fluffy – about 5 minutes. Use rubber spatula to scrape sides when necessary.
  4. Add egg and beat on high speed for another 2 minutes
  5. Turn off mixer – Make a well in the butter mixure & add salt, arrowroot powder, baking soda, and flour.
  6. Turn mixer to low and fold in dry ingredients until dough comes together – no more than one minute
  7. Roughly chop crispy bacon and chocolate
  8. Use rubber spatula to gently fold in chocolate and bacon
  9. Divide batter in half, use parchment paper to roll each half in a long tube shape
  10. Freeze for at least one hour. Cookie dough can be frozen for up to 6 months until you are ready to use it although I doubt it will last that long!
  11. Cut rolled dough into 1/2 inch discs, placing them on prepared cookie sheets 2 inches apart
  12. Bake 8-10 minutes – Rotating pans halfway thru
  13. Remove from oven, let cool on baking sheet for 2 minutes, & transfer to wire rack to finish cooling.
  14. Store in an airtight container for up to one week.
  15. Enjoy!
Recipe Notes

If you have read this post this far, then I know that you are a fellow bacon lover. You are my kind of people!! Everything truly is better with bacon, right??? I sent this picture to the hubs yesterday after I made these, saying “Guess what I made?”.  When he got home, I barely got my kiss before he was following his nose to the kitchen. Wanna know his first words? (Besides the OOOOO’s, and MMMMMMMM’s, and the OHMYDANGWHATDIDYOUDO’s) “Oh, the guys at work won’t be getting any of these!”

I always send the sweets and treats that I make with the hubs to share with his crew at work. They are all stuck in the “If it doesn’t have sugar or real flour – they think they don’t like gluten free,  but what they don’t know just may save their life! So, I know I have truly found an EPIC recipe when it gets a thumbs up from the guys at work. Are you wondering why I send them to work with the hubs? Well, I LOVE cookies. Like LOVE LOVE cookies. Even though I use mostly clean ingredients (this is one of the few recipes you will ever see on this site that has sugar – I make an exception for really good quality chocolate) I still can’t have cookies sitting around. I will eat them. ALL. Not at once, I am not an animal (anymore!) after all. No, I would savor each one. EVERY ONE. Until they were gone. Needless to say, the guys at the hub’s work are happy to be my taste testers. 

Here is how I make these Forking EPIC Chocolate Chunk Cookies with BACON…

Use the paddle attachment on your mixer, cream butter, coconut sugar, honey, and extracts on high speed until light and fluffy – about 5 minutes. Use rubber spatula to scrape sides when necessary.

Add egg and beat on high speed for another 2 minutes

Mixture will be light and creamy

Turn off mixer – Make a well in the butter mixure & add salt, arrowroot powder, baking soda, and flour.

Turn mixer to low and fold in dry ingredients until dough comes together – no more than one minute

Roughly chop crispy bacon and chocolate

Use rubber spatula to gently fold in chocolate and bacon

If these cookies were not so freakin’ good, I would be ticked off that I broke my favorite rubber spatula. Which, in case you wondered, is my most used kitchen tool.  I have at least 6 different rubber spatulas because I use them with almost everything I cook.

Divide batter in half, use parchment paper to roll each half in a long tube shape. Freeze for at least one hour. Cookie dough can be frozen for up to 6 months until you are ready to use it although I doubt it will last that long!

Cut rolled dough into 1/2 inch discs, placing them on prepared cookie sheets 2 inches apart

Bake 8-10 minutes – Rotating pans halfway thru. Store in an airtight container & Enjoy!!