Bacon Chocolate Chip Cookies {Topped with Sea Salt}

I may be a touch giddy today.  It’s 10:55 am on a Thursday and I’m writing this post in my pj’s, gazing into my living room where the tree is a twinkling, the fire is a blazing, the dog is a napping, the coffee is a brewing, and the rain is a pouring down.  And I’m about to make Bacon Chocolate Chip Cookies Topped with Sea Salt.  Can you see me smiling out loud?

Remember Kitchen Tip #11 ~ Store Bacon in the Freezer.  This is exactly why.  What if I had discovered this recipe from Knead to Cook and didn’t happen to have bacon on hand?  A tragedy, plain and simple.

We left these cookies cooling on the counter, while we set out on an adventure.  When we arrived home we had a new family member.  Meet Scrappy Thyme.

Bacon Chocolate Chip Cookies {Topped with Sea Salt}

Knead to Cook

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Ingredients

  

• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup butter softened
• 6 Tbl. granulated sugar
• 6 Tbl. light brown sugar
• 1 egg
• 1 tsp. vanilla
• 8 oz. chocolate chips
• 4-6 strips of cooked cooled and crumbled bacon
• sea salt

Instructions

 

• Preheat oven to 375 degrees.
• In a separate bowl, combine flour, soda, and salt and reserve.
• In a medium bowl, cream softened butter and sugars. Add in egg and vanilla and beat until creamy. Add flour mixture 1/3rd at a time and blend after each addition until mixture is well blended. Mix in chips and bacon by hand.
• Line baking sheet with parchment paper. Drop dough by rounded spoonfuls onto sheet and lightly sprinkle the tops with sea salt. Bake 10 minutes until golden brown.
• Cool on rack. Makes about 2 dozen cookies.

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