This cookie could rule the world.

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

The Bacon Bourbon Chocolate Chip Cookie

We really should not be left alone in the kitchen with a bottle of bourbon. Things happen. Weird things. Sometimes the weird things are also good things. And occasionally something great happens, like these Bacon Bourbon Chocolate Chip Cookies. Take the three best things you’ve ever had, and bake them into a cookie. What do you get? The four best things you’ve ever had.

Bacon, bourbon, chocolate, or cookies? How could you choose only one? Well you don’t have to with this recipe. One of the secrets of this cookie is that some of the fat comes from the bacon instead of butter, making them positively heavenly. They are chewy, both sweet and salty; and they are perfect. They’re the kind of cookies that are going to get you winks at parties, the kind of cookies that will get you nominated for an award. They’re the kind of cookies that will inspire you to quit your job and hitchhike across the country in a toga.

All we can say is, eat these. Go ahead, get cookie grease stains on your favorite shirt. Indulge in some secret behavior with these cookies. Pour a tipple of bourbon over one of our handcrafted whiskey stones, and eat a few while they’re still warm. And then, and only then, share a couple.

Bacon Bourbon Chocolate Chip Cookies


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 strips bacon
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons bourbon
  • 1/3 cup semisweet chocolate chips


Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a plate. Reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon. Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and bourbon and beat until light and fluffy, about 2 more minutes. Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in bacon and chocolate chips. Form the dough into 1″ balls and arrange 2 inches apart on an ungreased baking sheet. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.
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One Response to “This cookie could rule the world.”

  1. Megan
    April 29, 2013 at 1:17 pm #

    I made these cookies and they were delicious! All of the flavors really came through. One thing to note, though, for others making these – I made them on Sat afternoon for a party on Sun. They were perfect Sat night – the flavors really blended together and they were soft on the inside and crisp on the bottom. Perfect cookie. However, they were pretty hard on Sunday – they really can’t be made ahead. The next time I make them, I’ll know they have to be eaten that day. We still ate them and they tasted okay, they were just hard.

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