RECIPE: Chocolate Chunk Cookies with Bacon, Pecans, and Brown Butter

This decadent, special-occasion-worthy cookie recipe comes from the pages of Memphis chef and chocolatier Phillip Ashley Rix’s new cookbook, For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination. In Chef Rix’s own words:

“My elevated take on this childhood favorite is full of reminders of my grandparents’ quaint home in North Memphis: the smell of country bacon cooking in the mornings, and afternoons filled with picking up pecans from all the trees around the house. Those same memories influenced the flavors in one of my signature chocolates from the Taste of Memphis Collection. The title, ‘Da Grizzness,’ is an homage to our basketball team, the Grizzlies.”

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'Da Grizzness' Chocolate Chunk Cookies with Bacon, Pecans, and Brown Butter

An homage to the Memphis Grizzlies, this cookie recipe is sweet, salty, and hard to put down.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chilling time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 18

Calories 378 kcal

Ingredients

  

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• 1 cup unsalted butter two sticks
• 1/2 cup granulated sugar
• 3/4 cup dark brown sugar firmly packed
• 2 large eggs
• 1/2 cup pure maple syrup
• 1/4 tsp lemon juice freshly squeezed
• 2 1/4 cups flour
• 3/4 cup rolled oats
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp cinnamon
• 3/4 cup dark chocolate chips
• 3/4 cup milk chocolate chunks
• 3/4 cup pecans toasted, chopped
• 4 slices bacon cooked, crumbled
• 1 tsp smoked flaked sea salt like Maldon

Instructions

 

Prepare the Brown Butter

• In a small skillet over medium heat melt the butter, then reduce heat to medium low. Continue to cook until the butter turns a deep golden brown. Remove from heat and cool to room temperature.

Prepare the Cookies

• In the bowl of a stand mixer fitted with a paddle attachment, cream browned butter, granulated sugar, and brown sugar for about 2 minutes, until fully incorporated.
• Add the eggs one at a time, followed by the maple syrup and lemon juice, continuing to blend until combined.
• With the mixer on low speed, add the flour, oats, baking soda, salt, and cinnamon and mix until just incorporated.
• Remove the bowl from the mixer and fold in the chocolate chips and chunks, pecans, and bacon. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat oven to 350F. Line two baking sheets with parchment paper.
• Using a 1/4 measuring cup or ice cream scoop, portion the dough onto the baking sheets, leaving room for spreading. Lightly sprinkle each cookie with the smoked salt.
• Bake for 12 to 15 minutes, or until edges are golden brown and center is still soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

This recipe is excerpted with permission from For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier's Imagination by Phillip Ashley Rix (Harper Celebrate, 2025).

Nutrition

Calories: 378kcalCarbohydrates: 43gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 49mgSodium: 373mgPotassium: 186mgFiber: 2gSugar: 25gVitamin A: 350IUVitamin C: 0.1mgCalcium: 58mgIron: 2mg

Keyword Cookie

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