Double Chocolate Chip Bacon Cookies are a delicious sweet and savory treat. Chocolate cookie studded with chocolate chips and crispy smoky bacon.

Double Chocolate Chip Bacon Cookies l

Monday I was craving cookies.

Tuesday I made it happen. It was only a matter of time before I succumbed to the whole trend/obsession/idea of putting bacon IN a baked good. The only thing bad that came out of these gems? I think I just gained 83 pounds… From eating roughly about eight six in one breath.

To Make These Double Chocolate Chip Bacon Cookies You Will Need:

  • thick cut applewood bacon
  • unbleached all-purpose flour
  • unsweetened cocoa powder
  • baking soda
  • kosher salt
  • unsalted butter
  • granulated sugar
  • eggs
  • pure vanilla extract
  • milk chocolate chips (I like Ghirardelli)

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 6 slices of thick cut applewood 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 PHENOMENAL with the chocolate… and it is.

Into a mixing bowl, measure and add 2 cups unbleached all-purpose flour and 2/3 cup unsweetened cocoa powder.

Next add the 3/4 teaspoon baking soda, 1/4 teaspoon kosher salt and give it a whisk so everything is soft and there isn’t a single lump in sight.

Then throw 2 sticks of room temperature butter into the bowl of your mixer.

Next, measure 1-1/2 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 2 teaspoons vanilla, 2 whole eggs (add one at a time, mixing after each) 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 1 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 silicone mat or parchment lined sheet pan. Either roll the dough into balls, or dont. Then just pop these into a preheated 350° 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! Snap a photo and tag me on twitter or instagram!

Double Chocolate Chip Bacon Cookies l

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Yield: 24 cookies

Double Chocolate Chip Bacon Cookies

Double Chocolate Chip Bacon Cookies are a delicious sweet and savory treat. Chocolate cookie studded with chocolate chips and crispy smoky bacon.


  • 6 slices applewood bacon
  • 2 cups unbleached all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • granulated sugar
  • 2 large eggs
  • teaspoons pure vanilla extract
  • 1 cup milk chocolate chips, I like Ghirardelli


  • Preheat your oven to 350° and line a baking sheet with a silpat or parchment paper.
  • 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.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Set aside.
  • On low speed cream together the butter and sugar.
  • Add in the vanilla and two eggs to the butter/sugar mixture and beat after each addition.
  • Gradually add in the dry ingredients while the mixer is on low speed.
  • With the mixer off; add in the milk chocolate chips and chopped bacon.
  • Form rounded tablespoons in to balls and press down slightly with your fingertips.
  • Slide cookie sheet into the preheated oven and bake for 10-12 minutes.
  • 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.
Serving: 1cookie, Calories: 166kcal, Carbohydrates: 13g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 104mg, Potassium: 67mg, Fiber: 1g, Sugar: 3g, Vitamin A: 261IU, Calcium: 10mg, Iron: 1mg