Cynthia Beretta’s Bacon Chocolate Chip Recipe

Sweet and salty candied bacon makes these chocolate chip cookies anything but ordinary.

● 3 cups All Purpose White Flour
● 1 tsp Baking Powder
● 1 tsp Baking Soda
● ½ tsp Salt
● 1 cup Unsalted Butter
● 2 Tbsp Bacon Fat, Room Temperature
● 1 cup Brown Sugar, Packed
● 1 Tbsp Honey
● 1 Tbsp Maple Syrup
● ¼ tsp Maple Extract
● 2 Egg
● 1 tbsp Vanilla Extract
● 1 cup Semisweet Chocolate Chips
375g pack, cooked Beretta Farms Certified Antibiotic & Hormone Free Strip Bacon, chopped into medium pieces

1. Heat oven to 72C. Line 2 baking sheets with parchment.
2. Cook Beretta Farms Certified Organic Strip Bacon in a large skillet over medium heat until crisp, about
8 to 10 minutes. Drain on a paper towel-lined plate. Once cooled, roughly chop into medium pieces.
3. In a medium bowl, sift together flour, baking soda, baking powder and salt.
4. In a large bowl, mix together cream butter and bacon fat until smooth. Add brown sugar, honey, maple
extract, vanilla extract, and maple syrup until whipped and pale. Beat in eggs.
5. Add flour to mixture in 2 additions until fully combined. Stir in chocolate chips and stir in bacon
6. Spoon onto prepared sheets in 2 tbsp balls an inch and a half apart. Gently press a few pieces of bacon
into the top of each cookie. Bake for 12 to 14 minutes, until cookies are dry around the edges but still
slightly underdone in the middle. Let cool 2 minutes on sheets before cooling completely on racks.