You’re not sick of bacon yet, right? Good.

More bacon than meets the eye.

More bacon than meets the eye.

I got a little crazy two years ago around the holidays and decided to take porcine liberties with Nana’s chocolate chip cookie recipe. Then I made the mistake of sharing them with people, and now Wife’s co-worker is holding her annual jar of cranberry-infused vodka hostage until Wife brings in a bag of goodies.

My Nana makes her chocolate chip cookies crispy. Ergo, I like my chocolate chip cookies crispy. It is the law of grandmothers: however yours cooked x dish is the “right” way to do it, and anything else is heresy. If you like fluffy, chewy cookies, there are plenty of other recipes out there that you can make substitutions into. But if you’re like me, and want a cookie that won’t fall apart when you dunk it into a glass of cold milk, you’ve come to the right place.

And I'm not sorry.

And I’m not sorry.

INGREDIENTS:
1/2 c. softened butter
1/3 c. CBG (candied bacon grease)
1/2 c. white sugar
1/2 c. brown sugar
2 1/2 c. all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 eggs
12 oz. chocolate chips
1 lb candied bacon

  • preheat oven to 350°
  • trim and discard excess fat from candied bacon, then mince remainder
  • mix flour, baking soda, and salt in a small bowl
  • cream butter, CBG, white and brown sugar, and vanilla extract, then mix in eggs
  • gradually mix in dry ingredients, then stir in bacon and chocolate chips
  • drop by rounded tablespoonful onto ungreased cookie sheet
  • bake 10-13 minutes until golden brown
  • remove from oven, let cool

If you’re feeling REALLY ambitious, you may be able to re-bake the excess candied bacon fat trimmings for even more grease drippings.  I did.  And then I ate the crispy, caramelised remnants, probably shaving about a month off my life expectancy.  It was glorious.  The end.