Served at the 2023 Wild Bacon Wine Trail, Reserve Cellars

1 pound thick-cut smoked bacon
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, melted
1 cup packed dark brown sugar
1 cup packed light brown sugar
1 cup white sugar
2 tablespoons vanilla extract
2 large eggs
2 large egg yolks
2 cups bittersweet chocolate chips
1 cup semisweet chocolate chips


For the bacon: Cook your bacon until crispy and set aside on paper towels to drain excess grease. Yes, it is a lot of bacon, but we are making a lot of cookies!

For the cookies: Preheat the oven to 325°F. Grease cookie sheets or line them with parchment paper.

Sift the flour, baking soda, and salt together and set aside.

In a medium bowl, cream together the melted butter and all sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and chopped bacon by hand using a wooden spoon. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Makes 96 cookies

Serve with Reserve Cellars Synergy

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