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Bourbon Bacon Chocolate Chunk Cookies

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These bourbon bacon chocolate chunk cookies combine the unexpected flavors of smoky bacon and mellow bourbon with rich chocolate chunks for a chewy, indulgent treat that’s perfect for impressing guests.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons bourbon
  • 6 slices thick-cut bacon, cooked crispy and chopped
  • 1 1/2 cups (260g) chocolate chunks (mix of bittersweet and semi-sweet)
  • 1 teaspoon vanilla extract

Instructions

  1. Cook the bacon: Heat a skillet over medium heat and fry the thick-cut bacon until crispy but not burnt, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces. Save a tiny bit of bacon fat in the pan to toss back into the dough for extra smoky flavor if desired.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. Cream butter and sugars: Using an electric mixer, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
  5. Add eggs, bourbon, and vanilla: Beat in the eggs one at a time, then add bourbon and vanilla extract. Mix just until combined.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. The dough will be thick and slightly sticky.
  7. Fold in bacon and chocolate chunks evenly throughout the dough.
  8. Portion the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough about 2 inches apart onto the prepared baking sheets.
  9. Bake for 12-14 minutes, or until edges are golden but centers still look slightly soft. They will firm up as they cool.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overbake; cookies are best when centers are slightly gooey and edges are golden. Chilling dough for 30 minutes before baking helps prevent spreading and improves flavor melding. Save a bit of bacon fat to add to dough for extra smoky flavor. Use a sturdy silicone mat for easier cleanup and better baking results.

Nutrition

Keywords: bourbon, bacon, chocolate chunk cookies, homemade cookies, easy cookies, sweet and salty, dessert, baking

Find it online: https://bouncybowl.com/bourbon-bacon-chocolate-chunk-cookies-recipe-easy-homemade-treats-to-impress/