*Disclosure: I received case of sugar from Imperial Sugar. All thoughts and opinions are my own.
Today is my last #Choctoberfest with Imperial Sugar post. Speaking of which – there’s still a little time to enter the giveaway! Go now! I’ll wait…
Back now? Okay.
I’ve had a blast serving up a week of chocolaty deliciousness (Hot Cocoa Cookies, Thin Mint Frappuccino, and Chocolate Protein Power Muffins) and I thought it would only be right to start and end this week with an offering of cookies!
This is an adaptation of my favorite, Best Cookies Ever. But now I need to eat my words, because, well…
These are even better!
And it’s all because of the secret ingredient! Are you ready for this?
But not big meaty hunks of bacon (that always ends up strangely disappointing, in my opinion. It seems genius, but ends up kinda…meh), just the bacon grease!
Now, there’s not a ton of bacon drippings in this recipe, just a tablespoon. It blends beautifully with the butter, offering a slight saltiness, a hint of smokiness, and a whole bunch of softness! These cookies were on my counter (in a zipper bag) for over a week and didn’t dry out. I give the bacon credit!
So go ahead, get a little crazy, get a lot of chocolaty and give these a try!
Now a big thank you to Imperial Sugar whose sponsorship helped make #Chocotoberfest possible!
Imperial Sugar has been providing quality cane sugar since 1843. Connect with Imperial Sugar below:
Secret Ingredient Chocolate Chip Cookies
Inspired by Something Swanky
1 cup unsalted butter, softened
1 tbsp bacon grease
¾ cup brown sugar
¼ cup white sugar, such as Imperial Sugar
1 (3.4 oz) package vanilla instant pudding
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 ¼ cups all purpose flour
1 cup mini chocolate chips
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone baking mats.
Place the butter, bacon grease and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add the pudding mix and mix until combined.
Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.
Turn the mixer to low and slowly add the baking soda, salt, and flour.
Use a large spoon to stir in the chocolate chips.
Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.
Bake the cookies for 10-12 minutes or until lightly browned. Cool on wire racks and store in a tightly sealed container.
Makes about 36 cookies