Double Chocolate, Bacon and Black Pepper Cookies

Servings: 20 -23 cookies
Author: Dini from Giramuk's Kitchen
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  • 1 stick unsalted butter softened
  • 1/3 cup white sugar
  • 3/4 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 large egg at room temperature
  • 1/3 cup cocoa powder unsweetened, sifted
  • 1 cup wholewheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 oz white chocolate chopped (or chips)
  • 5 oz milk chocolate chopped (or chips)
  • 5 oz of candied black pepper bacon recipe below
  • Extra black pepper to sprinkle on top optional

Candied Pepper Bacon (Please see Note)

  • 1 lb bacon packet
  • ½ cup brown sugar
  • ¼ cup black pepper


Candied Pepper Bacon

  • Preheat the oven to 400°F/ 200°C.
  • Lay out the bacon on a lined baking tray (or on a non-stick rack placed on a baking tray)
  • Mix the black pepper and brown sugar well and sprinkle it on top of the bacon strips.
  • Bake in the oven for about 10-15 minutes until the bacon starts to brown at the edges and the sugar has melted.
  • Remove from the oven, and using tongs turn the bacon strips over and sprinkle more of the sugar-pepper mix (make more of the mix if needed).
  • Return to the oven and bake for a further 10-15 minutes or until the bacon is crispy (check the oven periodically to make sure the bacon doesn't burn)
  • Remove the bacon from the tray and let it cool. Weigh out 5 oz of the bacon and chop it into little bits (the size of chocolate chips)
  • You can place any extra bacon strips in ziploc bags and place it in the fridge or freezer. Re-heat and use for sandwiches.


  • Preheat the oven to 350°F/180°C. Line and prepare 2 cookie trays with parchment paper and set aside.
  • Mix the salt, flour and baking soda together and set aside.
  • In a large bowl, place the butter, vanilla and sugar (both brown and white) and cream them together until light and fluffy. You can use a hand held beater.
  • Add the egg and mix well to incorporate.
  • Add the cocoa powder and ¾ of the wholewheat flour mix and mix well to combine.
  • Add the rest of the flour, chocolate chips, and cut bacon and fold through using a wooden spoon, making sure it is all incorporated well.
  • Using a number 40, small scoop - scoop 6 portions onto the cookie tray spaced well apart. Sprinkle the tops with some crushed black pepper. Make sure the cookie tray is completely cool.
  • Bake in a preheated oven for exactly 12 minutes. Remove from oven, and let it cool for a few minutes. Transfer the cookies onto a wire rack and let it cool completely.
  • Repeat with the second cookie tray, while the first cookie tray cools down to be used again.
  • Store cookies in an airtight container for up to 5 days or longer in the fridge.


Notes - Weight of the bacon depends on the type of bacon you use to make the candied bacon. You can use thin cut or thick cut, but depending on how much fat is on the bacon, and then rendered out in the cooking process, the final yield can vary. This is why I like to cook a whole packet of bacon and weigh out what I need. Whatever bacon that is left never goes to waste in our house... ever!