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Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 29, 2012

Chocolate-Covered Bacon Cookies

Written by: Susan Axelrod

Submitted by Jessica Lynn Kalloch

Yields about 3 dozen

12 ounces of thick-cut good bacon, cut into 1/2-inch pieces
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cayenne pepper (more or less depending on your taste)
1/4 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated white sugar
1 cup packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs
4 ounces bittersweet baking chocolate, roughly chopped
4 ounces semi-sweet baking chocolate, roughly chopped
1 tablespoon Crisco

Cut the bacon into 1/2-inch pieces. Cook in a large skillet until crispy, about 8 minutes. Remove to drain on paper towels, reserving the fat. Strain the fat to remove any bacon bits and chill in the fridge until set. This takes about 30 minutes.

While the fat chills, heat chopped up semi-sweet chocolate over a double boiler or in the microwave.  Also line one baking sheet with wax paper.

Microwave method: In a microwave safe bowl combine 1 tablespoon of Crisco with about half of the chopped up semi-sweet chocolate. Microwave for 30 seconds, stir and microwave for an additional 30 seconds. Add the rest of the semi-sweet chocolate and microwave for 1 minute. Stir and continue to microwave in 30 second intervals until creamy.

Double Boiler Method: Fill bottom of double boiler with water and place on low heat. Place roughly chopped chocolate in the top of double boiler over hot (not boiling) water and allow it to melt. Do not cover! Add in 1 tablespoon of Crisco and stir until creamy. Be careful not to let the chocolate burn!

Dip bacon pieces in the chocolate and place on wax paper lined baking sheet or plate to set. Place in the fridge to chill completely.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment, silicone mats or good old fashioned butter/cooking spray.

Whisk together the flour, baking soda, salt, baking powder and cayenne in a small bowl. With an electric mixer, beat the butter, chilled bacon fat, sugars and vanilla until light and fluffy.( I used the paddle attachment on my KitchenAid stand up)

Add the eggs 1 at a time, beat well after each one. Slowly add the flour mixture and beat on low to combine. Remove bacon from the fridge and stir into batter. Stir in the bittersweet chocolate chunks.

Drop by the tablespoon onto the baking sheets, leaving about 2 inches between each one.

Bake until set, 10 to 12 minutes. They should be golden in color.

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