These double chocolate chip bacon cookies have been long overdue.

It was only a matter of time before I succumbed to the whole trend/obsession/idea of putting bacon IN a baked good.

Double Chocolate Chip Bacon Cookies l

Monday I was craving cookies. Tuesday I made it happen.  The only thing bad that came out of these gems? I think I just gained 83 pounds… From eating roughly about 8 6 in one breath.

I had some left over applewood slab bacon and I knew it was time to stick them in some cookie dough and bake it up. With fingers crossed, I went for it…

Let’s start this recipe off right by first cooking up six slices of bacon. When they’re fully cooked and crispy, let them drain on a few sheets of paper towel. FYI: I chose applewood bacon for two reasons: a) I already had it on hand. b) I thought the smoky-ness would be PHENOMINAL with the chocolate… and it is.

Then move on to the dry ingredients by measuring the flour and cocoa powder and throwing those into a bowl.

Next add the baking soda, kosher salt and give it a whisk so everything is soft and there isn’t a single lump in sight.

Then throw two sticks of room temperature butter into the bowl of your mixer.

Next, measure one and a half cups of sugar… just make sure there isn’t any sugar-boulders that will fall out and create an even larger mess on your already extremely messy work-space.

Now go on and add the sugar in with the butter…

Then mix on low speed until the sugar/butter mixture is light and fluffy.

Next it’s time to add the two teaspoons vanilla, two whole eggs (mix after each egg added) until well incorporated.

Then spoon in the dry ingredients while the mixer is on low speed.

Once everything is looking chocolaty, scrape down the sides and bottom of the bowl.

Then with the mixer off; add in the cup of milk chocolate chips.

Now it’s time to go back to that bacon.

Lastly, chop and add the bacon into the bowl. I kept my pieces on the large size because I wanted the bacon to be prominent. But you can chop the bacon whatever size you wish.

Oh look, this one escaped the bowl. I guess I’ll just have to use it as a chip and taste test the cookie batter. Success!

This part you can do however you like as well. Place a heaping tablespoons of Double Chocolate Chip Bacon cookie dough onto a silpat [affiliate] lined sheet pan. Either roll the dough into balls, or dont. Then just pop these into a preheated 350 degree oven for 12 minutes. You might want to check them at 10… because your oven temp may be different than mine.

Double Chocolate Chip Bacon Cookies l

This was the batch that came out looking “rustic”, still pretty tasty just not too pretty looking.

Double Chocolate Chip Bacon Cookies l

Now, Pat wasn’t sure what to think about bacon being in his chocolate cookies. But after the saltiness mixed with the sweet chocolaty-ness, I had him. Hook, line and sinker. The girls loved them too, they even asked if they could have them in their lunch box tomorrow for school. How totally cool is that?

As for me? I have a batch hiding in my bedside drawer :). Enjoy these friends! And remember; EVERYTHING is better with bacon. Amen.

Enjoy! And if you give this Double Chocolate Chip Bacon Cookies recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Double Chocolate Chip Bacon Cookies l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Double Chocolate Chip Bacon Cookies
Yield: 2 dozen cookies

Double Chocolate Chip Bacon Cookies

One of my newest and most favorite flavor combinations. Salty bacon meets chocolaty sweetness!

Prep Time 25 minutes
Cook Time 12 minutes
Additional Time 48 minutes
Total Time 1 hour 25 minutes


  • 6 slices applewood slab bacon
  • 2 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1-1/2 cups sugar
  • 2 whole eggs
  • 1-3/4 teaspoons real vanilla extract
  • 1 cup milk chocolate chips (I like Ghirardelli)


  1. Preheat your oven to 350° and line a baking sheet with a silpat or parchment paper.
  2. In a large cast iron skillet or pan; cook bacon until deep golden and crispy. Let cool and drain on paper towel then chop in large pieces.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Set aside.
  4. On low speed cream together the butter and sugar.
  5. Add in the vanilla and two eggs to the butter/sugar mixture and beat after each addition.
  6. Gradually add in the dry ingredients while the mixer is on low speed.
  7. With the mixer off; add in the milk chocolate chips and chopped bacon.
  8. Form rounded tablespoons in to balls and press down slightly with your fingertips.
  9. Slide cookie sheet into the preheated oven and bake for 10-12 minutes.
  10. After the cookies have baked, remove and let cool for 4-5 minutes before transferring to a cooling rack. Repeat with remaining dough.


Because of the bacon, these really should be eaten in the first few days.

[this post contains affiliate links.]