Chocolate chip pecan cookies…with bacon grease
Does the world really need another chocolate chip cookie recipe? I’d say probably not. But when someone mentioned to me that they made their chocolate chip cookies with bacon grease, well, my curiosity was piqued.
Do you cook with bacon grease? I use it all the time for savory applications—in my refried beans, in my cornbread, in my cream gravy and in my okra, to name just a few places this fat is most welcome. Why do I use it? Well, I just love how with just one dollop you can propel a dish from mundane to magical. But using bacon grease for something sweet? For some silly reason, this had never crossed my mind.
Now, if you’re not already saving your bacon grease and you’re a bacon eater—I highly recommend this practice. You know that coffee can your great-grandmother always kept by the stove? Yep, that’s where she stored her bacon grease, within easy reach for cooking. I’m not so brave, however, so I keep my bacon grease in a Mason jar in the refrigerator; I recommend you do the same. I reckon it keeps for a few months, though I use it so often I’ve never had the chance to test this theory.
As for the cookies, I’d wanted to make a recipe that I found in my great-grandma Blanche’s collection that called for buttermilk, which also seemed like an unusual ingredient. And as our great-grandmother’s were the arbiters of thrift, I wouldn’t be surprised to learn that perhaps she made cookies with bacon grease as well.
After taking all sorts of liberties with the recipe, I ended up with a very interesting cookie. It’s full and round, which I attribute to the bacon grease, which burns at a higher temperature than butter so it’s less likely to spread and become crisp. And the center is almost cake like, which probably comes from the buttermilk. (Though I’m no scientist so please don’t hold me to these theories.)
I baked the first batch with chocolate chips and pecans, which was a classic combination. The second batch, however, I was out of pecans so I substituted crunch peanut butter instead and I think I liked this version even more.
So yes, this is a darn fine cookie, but I know what you’re really wondering: does it taste like bacon? Actually no. If you concentrate really hard you might detect some smoked-pork undertones, but for the most part it’s simply a soft, luscious cookie in search of a hungry mouth and a tall glass of milk. And I’m good with that.
Do you ever make sweet things with bacon grease?
Chocolate chip pecan cookies…with bacon grease
Ingredients
- 1/2 cup bacon grease
- 1/2 cup butter, room temperature
- 1 1/2 cup brown sugar
- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 cup roasted chopped pecans
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees and lightly grease a cookie sheet.
- Cream together the bacon grease, butter, sugar. Add the egg, buttermilk and vanilla and beat until fluffy.
- Mix together the flour, baking powder, baking soda, cinnamon, salt and cayenne and add to butter, sugar and egg mixture. Beat until well incorporated and then stir in the chocolate chips and nuts.
- Roll dough into walnut-sized balls, place on parchment-sheet lined cookie sheets and bake for 17 minutes.
JustKJ–The cookies were more salty than usual, that's true.
Katie–Oh, yes! Chocolate-covered bacon is wonderful!
Carol–I'd keep it for 6 months to be safe.
Sandy–I bet they were super moist!
Brenda–What a great story! Such a sense of place–I haven't thought about those small-town revivals in years. Thank you so much for sharing.
Miss Meat and Potatoes–I had no idea either! I reckon it's probably the same reason why cookies made with shortening are softer than butter cookies.
Alexis–Oh! That sounds terrific–I'll have to try that next time I make potato soup.
SeattleDee–I definitely think bacon is a major food group!
Both of my grandmas used bacon grease in different applications. One greased her cake pans with it, the other greased her skillet with it when she fried eggs or chicken on the stove (which is also how I use it – I rub the butter wrapper on my cake pans to grease them). I normally buy peppered bacon, which would be good in a biscuit but probably not in a cookie!
I wouldn't have thought of bacon grease for cookies, but when we lived in San Francisco, I learned that the really great almond cookies were made with lard. The ones with vegetable shortening were never nearly as tender. So I'm guessing bacon grease would make a fine texture, too.
As for buttermilk, doesn't it make everything taste better? Except for drinking it straight–my dad did that, but we kids always thought it was yucky, and I still do! My father-in-law also loved a tall cold glass of buttermilk; it must be a "dad thing."
Came across an old Swedish recipe for Gingersnaps using bacon grease for shortening, so I made some for my father-in-law (a Chicago Swede) for Christmas. He said they reminded him of how they tasted when he was young. I kinda like the salty, smoky flavor it gave the cookies. After the first time though, I made it half bacon grease, half butter, to tone down the taste a bit.
I think you may have started something big here. I hope you include this in your cookbook.
Arbiters of thrift. I like that.