If adding bacon to chocolate chip cookies is wrong, we don't want to be right.


  • 6 strips bacon
  • 3/4 cup unsalted butter (softened)
  • 3/4 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups all purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 6 ounces chocolate chips (1 scant cup, or chunks)


  1. Place two sheets of paper towels on a large dinner plate, and set aside.
  2. Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.
  3. Transfer the bacon strips onto the paper-towel lined dinner plate and allow to cool for 2-3 minutes. Once cool enough to handle, crumble the bacon into small pieces and set aside.
  4. Place the softened butter, brown sugar, granulated sugar, and vanilla extract into a large bowl. Use a hand mixer to cream together the butter and sugars on medium speed for 1 minute, or until pale and fluffy. Add the egg and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
  5. Add the flour, corn starch, baking soda, cinnamon, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until all ingredients are combined. Scrape down the sides of the bowl with a rubber spatula, as needed.
  6. Add the chocolate chips and crumbled bacon to the bowl. Fold the chocolate and bacon into the cookie dough until they are evenly distributed.
  7. Cover the bowl with plastic wrap and transfer the cookie dough to the refrigerator. Allow the dough to chill for at least two hours.
  8. Preheat the oven to 350° F. Remove the chilled cookie dough from the refrigerator.
  9. Line 2 large baking sheets with parchment paper or silicone baking mats.
  10. Form the cookie dough into 24 balls, and place on the lined baking sheets.
  11. Transfer the baking sheets to the middle rack of the preheated oven.
  12. Bake the cookies for 10-13 minutes, until they are just slightly golden brown on the edges, and puffy on top.
  13. Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.
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