Bacon Fat Chocolate Chip Cookies

Emily Farris
Emily Farris
February 21, 2022
These are the ooey-gooey, chunky chocolate chip cookies of your dreams. Well, as long as you’re not a vegetarian. This is actually a pretty traditional chocolate chip cookie recipe, but we substituted some of the butter with bacon fat reserved from our breakfast frying pan. They don’t taste like bacon, or even bacon fat (though if you know what you’re looking for you might be able to detect it), but because lard has a higher smoke point than butter, these cookies are soft and gooey on the inside and out. And thanks to the Anova Precision Oven’s steam and convection fan, they cook quickly and evenly, too. Note: This recipe makes enough dough for about 30 cookies and five fit well on the tray included with your Anova Precision Oven. You can bake multiple trays at once, cook in batches, or freeze the unused dough for a future late-night snack.
Serves
15
Prep Time
00:15
Cook Time
00:12
Bacon Fat Chocolate Chip Cookies
2.5 (2)
304
Ingredients
3 cups (420g)
all-purpose flour
1 tsp (3g)
kosher salt
1 tsp (5g)
baking soda
½ tsp (2.5g)
baking powder
1 cup (200g)
granulated sugar
1 cup (200g)
brown sugar
8 Tbsp (113g; 1 stick)
unsalted butter, at room temperature
½ cup (113g)
rendered bacon fat, at room temperature
2 large
eggs
1.5 tsp
vanilla extract
1 cup (170g)
semisweet chocolate chips
1 cup (170g)
bittersweet chocolate chips
Steps

1. Preheat the Oven and Prepare Pan

Rack
Line a sheet pan with parchment paper.
Sous Vide Mode: Off
Steam: 20%
Temp: 320°F
Heat: Rear

2. Mix Dry Ingredients

Whisk together the flour, salt, baking soda, and baking powder in a medium bowl.
Mix Dry Ingredients

3. Cream Fat and Sugar

Combine the sugars and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes. Add the bacon fat and beat for 2 more minutes.
Cream Fat and Sugar

4. Finish Dough

Still on medium speed, beat in the eggs, one at a time, followed by the vanilla. Turn off the mixer and add one-third of the dry ingredients. Beat in on low speed. Repeat with the remaining dry ingredients in two more batches. Fold in the chocolate chips.
Finish Dough

5. Form Dough Balls

Form 5 (2-ounce) balls of dough (see note) and space evenly on the prepared pan.
Form Dough Balls

6. Bake

Rack
Transfer to the oven and bake for 12 minutes.
Sous Vide Mode: Off
Steam: 20%
Temp: 320°F
Heat: Rear
00:12 Timer

7. Cool and Serve

Let the cookies cool on the pan, set on a wire rack, for 15 minutes before serving.
Cool and Serve
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