I Heart Bacon Chocolate Cookies
We always keep the fat left over from cooking bacon. It can be used in so many ways, for everything from cooking eggs or potatoes to making these deeply chocolaty cut-out cookies. The bacon fat adds a subtle smoky flavor and tenderness.
Makes 24 to 36 cookies | Total Time: More Than 60 Mins
- 3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 teaspoon finely ground coffee
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne, optional
- 1 cup bacon fat, pork lard or a combination of the two
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Frosting, for decorating
- In a medium bowl, whisk together the flour, cocoa, ground coffee, baking powder, salt, cinnamon and cayenne, if using. Set aside.
- Cream together the bacon fat and sugar until well combined. Add the eggs, 1 at a time, mixing well after each. Beat in the vanilla.
- Add the flour mixture and mix until smooth. Gather the dough into 2 balls, flatten into discs and wrap tightly in plastic wrap. Chill for at least 1 hour.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Roll out cookie dough on a lightly floured surface until ¼-inch thick. Use cookie cutters to cut out desired shapes and arrange on the baking sheets about 1½ inches apart. Bake cookies until the edges are firm and the centers are slightly soft and puffed, about 11 minutes.
- Let cookies cool on baking sheets for 2 to 3 minutes before transferring to wire racks to cool completely. Frost cooled cookies as desired.