MSU’s Chef Kurt Makes Bacon-Fat Cookies. You Should, Too.

1 cup butter at room temperature

1 Tablespoon bacon fat

1 cup brown sugar

½ cup sugar

2 Tablespoons corn syrup

2 eggs

1 teaspoon vanilla extract (not the imitation kind)

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

2½ cups flour

2 cups dark chocolate chips

In a stand mixer beat the butter, bacon fat, brown sugar, sugar and corn syrup until creamy.

Continue to beat while adding the eggs, one at a time, and the vanilla.

While that is mixing, sift the flour, baking soda, baking powder and salt together. Then add the dry ingredients and mix until dough forms.

Remove from   the mixer and use a firm spatula to mix in the chocolate chips.

Spoon the dough by rounded tablespoons onto parchment or silicon lined baking sheets and refrigerate for at least 1 hour.

DO NOT bake your cookies from room temperature. (They'll form one big blob on the baking sheet)

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and bake for about 12 minutes or until they are just barely golden on the edges.

Remove and let cool on baking sheets before moving to wire rack

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