These maple chocolate chip cookies with walnuts are unlike any other classic chocolate chip cookie you’ve baked. They puff up like soft pillows instead of spreading flat, filling your kitchen with the irresistible aroma of maple, chocolate, and just a hint of bacon. That rich aroma matches the flavor — a little sweet, a little smoky, and definitely unforgettable. It’s the bacon fat that really sets these apart — and somehow, it actually works for a truly unique chocolate chip cookie flavor.
This maple bacon chocolate chip cookie recipe was inspired by my daughter’s excitement over learning she could save bacon fat and cook with it. So, no, it’s not a super healthy cookie, but, oh man, is it ever delicious!
I’ve made hundreds of chocolate chip cookie batches over the years, testing all kinds of variations — and this one stands out above all. It’s unique, rich, and just plain fun to bake on a weekend.
When we measure our vanilla, baking soda, and salt, we use our regular spoons from the dinnerware. What?! That’s right. I grew up without little extras in the kitchen, like fancy measuring spoons. So, we learned the ‘eyeball’ method.
What is this ‘eyeball’ method? The small dinnerware spoon is equivalent to a teaspoon, and the larger soup spoon is comparable to a tablespoon. If you imagine the bowl of these as being four parts, you can easily envision them to measure your fractioned ingredients. The key takeaway is that you should never use a rounded teaspoon, as this indicates you’re using too much. Make sure it’s flat. You can often use the edge of the baking powder or soda container to make sure things are level.
If you’re not feeling confident with your eyeball method, you can use regular measuring spoons. Remember, baking is all about fractions and ensuring your measurements are accurate. That means being consistent in the tools and measurements you make.
If you’ve been looking for more maple recipes to add to your repertoire, be sure to check out my Banana Maple Snack Cake with Maple Candied Pecan Streusel — it’s a bit of a mouthful, to say, and even more of one to eat (in the best way).
Why You’ll Love These Cookies
Sweet and smoky: Sweet maple, melty chocolate chips, and smoky bacon fat come together in the most addictive way.
Old-fashioned texture: These cookies don’t spread much, giving them a nostalgic, pillowy-soft bite.
Waste-not baking: A thrifty and flavorful way to use what you already have on hand.
A Canadian Twist on a Classic Cookie
Old-fashioned baking wasn’t just about flavor — it was about using everything you had on hand. In Canadian kitchens, this meant saving fat, canning produce, and stretching ingredients to last through long, cold winters.
Back then, bacon fat was often stored right on the stovetop in a metal container or a crock — ready for frying up the next meal. Today, we know more about food safety. For best results, strain your rendered fat into a clean mason jar and store it in the refrigerator with a tight-fitting lid. It’ll keep well for weeks and be ready whenever you’re baking or cooking.
This recipe carries that tradition forward, blending the smoky richness of bacon fat with the sweetness of maple syrup and the richness of chocolate. The result? A soft, slightly savory cookie that surprises you in the best way. If you’ve ever walked through a sugar bush in spring or sat down to a plate of pancakes and bacon, you already know the flavor we’re chasing here.
How to Make Maple Chocolate Chip Cookies
This recipe is easy enough to mix by hand. So, no need for a stand mixer and no chill time makes it easy to whip up a batch anytime you’re in the mood for a tasty treat.
Preheat your oven to 375℉ and line a baking sheet with parchment paper.
In a medium bowl, cream together the bacon fat, maple sugar, and brown sugar. Add the eggs as well as the vanilla extract, beating until everything is well combined.
Next, stir in the dry ingredients; flour, baking soda, and salt. The dough will seem dry at this stage, but don’t worry. Measure and pour in the real maple syrup and mix again — the dough will come together nicely.
Lastly, you can fold in the chopped walnuts and semi-sweet chocolate chips until evenly distributed. Use a cookie scoop or roll the dough into 1.5-inch cookie dough balls, placing them on your prepared cookie sheet with a bit of space between them. If you prefer a flatter cookie, press down on the cookie balls before baking.
I usually use parchment paper on my baking sheet for easier cleanup. However, non-stick cookie sheets are likely a good second.
The bake time for the cookies is 10-12 minutes, or until the edges are golden brown and the tops look just set. Overbaking the cookies can lead to pucks that are inedible. Cool cookies slightly on the baking tray, then transfer them to a wire rack to finish cooling before storing.
These tasty chocolate chip cookies are the best cookies for milk and cookie treats as they are drier and perfect for dunking.
Ingredients:
Bacon fat – Fully rendered and cooled to room temp; adds richness and smoky depth.
Maple sugar – Lends a subtle maple flavor and helps build sweetness.
Brown sugar – Adds moisture and a touch of molasses depth.
Large eggs – Bind everything together and help with the cookie’s soft texture.
Vanilla extract – Enhances the maple and chocolate flavors.
All-purpose flour – The base structure of the cookie; use the spoon-and-level method to avoid too much flour.
Baking soda – Gives the cookies their rise and slight puff.
Salt – Balances sweetness and enhances all the other flavors.
Real maple syrup – Softens the dough and infuses the cookies with deep maple flavor.
Chopped walnuts – Adds crunch and nuttiness.
Semi-sweet chocolate chips – Create gooey pockets of chocolate in every bite.
Substitutions & Add-Ins For This Chocolate Chip Cookie Recipe
Bacon fat – You can substitute with butter (a 1:1 ratio works fine) if you prefer a more classic cookie flavor. However, you’ll lose the smoky edge.
Maple sugar – Brown sugar works as a substitute, though the maple flavor of the cookies will be milder.
Brown sugar – This can be swapped with coconut sugar or more maple sugar for variation.
Large eggs – If needed, use flax eggs or a commercial egg replacer, though the texture may vary.
Vanilla extract – Maple extract can be used here for an even more pronounced maple flavor.
All-purpose flour – A gluten-free flour blend can work, but results may vary depending on the brand.
Baking soda – Not easily substituted; if you must, use 3x the amount of baking powder.
Salt – You could reduce it slightly if using salted bacon fat.
Pure maple syrup – Honey can be used in a pinch, though the flavor will shift.
Chopped walnuts – Swap for pecans or leave them out entirely for nut-free needs.
Semi-sweet chocolate chips – Use chocolate chunks or either milk or dark chocolate chips, depending on your personal preference.
Expert Tips, Serving & Storing For These Maple Chocolate Chip Cookies
Tip #1: Room-temperature fat – Always use room-temperature bacon fat for easier mixing and smooth texture.
Tip #2: Dry dough fix – If the dough feels too dry before the maple syrup step, don’t panic — it comes together perfectly once the syrup is added.
Tip #3: Don’t overbake – These are thick, soft cookies with that cakey, old-fashioned feel — more like something from your granny’s recipe box than a flat, chewy one. Keep an eye on the edges turning golden to know when they’re done. Thanks to the maple sugar and bacon fat, they’ll also take on a dark color — that’s completely normal.
These maple syrup chocolate chip cookies are a fun surprise in lunchboxes and after-school snack trays. If you’re baking for a nut-free school, just skip the walnuts — the flavor still shines through, thanks to the maple and chocolate combo.
Store your cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 1 month or roll the dough into balls and freeze them raw for up to 2 months for the best flavor and texture.
For optimal quality, refrigerate if your kitchen is warm or humid, especially during the summer, to help preserve freshness and flavor.
If you give these chocolate chip cookies a try, let us know what you think! Your comments and ratings help other bakers and make our day.
Maple Chocolate Chip Cookies Made with Bacon Fat
Equipment
- mixing bowl
- tsp
- baking sheet
Ingredients
- 1 Cup Bacon fat saved from cooking bacon
- ¼ Cup Maple Sugar
- ½ Cup Brown Sugar
- 2 Eggs
- 1 Tsp Vanilla
- 2 Cup Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- ¼ Cup Maple Syrup
- 1 ½ Cup Chopped walnuts
- 1 Cup Chocolate Chips
Instructions
- Preheat oven to 375℉ and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the bacon fat, maple sugar, and brown sugar until smooth and fluffy.1 Cup Bacon fat, ¼ Cup Maple Sugar, ½ Cup Brown Sugar
- Beat in the eggs and vanilla extract until combined.2 Eggs, 1 Tsp Vanilla
- Stir in the flour, baking soda, and salt. The dough will appear dry.2 Cup Flour, 1 Tsp Baking Soda, 1 Tsp Salt
- Add the maple syrup and stir until the dough comes together.¼ Cup Maple Syrup
- Fold in walnuts and chocolate chips.1 ½ Cup Chopped walnuts, 1 Cup Chocolate Chips
- Roll dough into 1.5-inch balls or use a cookie scoop and place on prepared baking sheet.
- Bake for 10–12 minutes or until the edges are golden brown and the tops are just set.
- Let cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
Amber’s Tips For Old Fashioned Success
Start with room temp fat – It blends more easily and helps your dough come together without overmixing.Expect soft, cakey cookies – These puff up thick just like the old-fashioned kind.
Dark color is normal – Maple sugar and bacon fat give these cookies a rich, golden hue.
Watch for golden edges – That’s your sign to pull them before they overbake.
Skip the nuts if needed – Perfect for nut-free school snacks or picky eaters.
Freeze dough for later – Raw cookie balls keep well up to 2 months for easy weekend baking.
A weekend bake to remember – These are fun to make with kids or share as a treat.
Eyeball Method works– As long as your measurements are level and consistent, this old-school method still works just fine.
Hello, the equipment calls for 1 tbsp but the measurements do not use a tbsp. Am I misreading something?
Hi RayAnna
You’re absolutely correct! Thank you for questioning that. I have made the correction under equipment.