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Chocolate Chip & Bacon Cookies by Rachel Mengay

Yields1 Serving

Enjoy a twist on a classic with this Chocolate Chip & Bacon Cookie recipe by Rachel Mengay (North Country Charcuterie).

 4 ½ sticks butter, soft
 1 ½ cups sugar
 1 ½ cups brown sugar
 2 eggs
 1 tbsp vanilla extract
 1 tbsp salt
 ½ tbsp baking soda
 5 ½ cups all-purpose flour
 2 cups chocolate chips
 2 cups North Country Charcuterie Coffee Bacon lardons, fully cooked

Preheat oven to 350*


Cut bacon into small 1/4 inch pieces then back on a sheet tray until fully cooked (about 8 minutes). Drain fat and set aside to cool.


Beat soft butter and sugars on high until pale and fluffy (about 6 minutes). Lower speed and add in eggs and vanilla, beat until fully incorporated.


Whisk together flour, salt, and baking soda. Add to butter mixture, mix until just incorporated (less than 1 minute).


Once bacon is completely cooled add to the dough with the chocolate chips.


Scoop cookies to desired size and chill for at least 1 hour. When ready, back for 12 minutes rotating halfway.