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–+ servings
A close up of a plate of chocolate chip cookies.

Maple Chocolate Chip Cookies Made with Bacon Fat

Amber Bondar
These maple chocolate chip cookies are soft, cakey, and full of smoky-sweet flavor thanks to real maple syrup and bacon fat. An old-fashioned twist on a chocolate chip cookie with just the right amount of crunch from chopped walnuts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Canadian
Servings 36
Calories 167 kcal

Equipment

  • mixing bowl
  • tsp
  • baking sheet
  • measuring cup

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.

Nutrition

Calories: 167kcalCarbohydrates: 15gProtein: 1gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 7mgSodium: 42mgPotassium: 65mgFiber: 1gSugar: 8gVitamin A: 4IUVitamin C: 0.4mgCalcium: 24mgIron: 1mg
Keyword bacon fat, baking, chocolate chip, cookie, maple, maple sugar, maple syrup
Tried this recipe?Let us know how it was!