You guessed it… these are NOT paleo. If someone can figure out how to make them comply with a diet that doesn’t allow flour, sugar, or chocolate, I will love them forever. That said, these cookies are absolutely delicious. I think the real secret to this recipe’s success is the bacon fat. Yes, bacon fat. 1/4 cup of bacon fat goes right into the dough and it is phenomenal. I dare you not to eat spoonfuls of it before you bake it. It is that good.
1 & 1/2 sticks butter, softened
1/4 cup bacon fat
1 cup packed organic brown sugar
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon Madagascar Bourbon vanilla extract
2 & 1/4 cup flour
1 cup Ghirardelli semisweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips
12 oz. bacon
Cook the bacon until it’s extra crispy. Save the bacon fat and pour it into a glass container and allow to cool completely until it solidifies.
Preheat oven to 375 F.
In a large mixing bowl, combine butter, bacon fat, and sugars. Cream until fluffy. Add eggs and baking soda. Mix well. Mix in vanilla. Slowly stir in flour and mix until mostly incorporated. Crumble the bacon and add to the dough with the chocolate chips. Drop by rounded spoonfuls onto a parchment lined baking sheet. Bake at 375 F for about 7 minutes. Allow to cool for a few minutes on the sheet.