A rich, soft-centred cookie with golden edges, buttery vanilla notes, and crisp bacon pieces throughout. Inspired by the comfort and craveability of a classic chocolate chip cookie, reimagined in a carnivore-friendly way.
Cook the bacon until crisp, drain well, and let it cool completely before chopping.
In a bowl, beat the softened butter and mascarpone until smooth and creamy.
Mix in the egg yolks, honey, and vanilla until fully combined.
Add the pork panko, collagen peptides, egg white powder, bloomed gelatin, and salt if needed. Mix until a thick dough forms.
Fold in the chopped bacon bits, holding back about 2 tbsp to use as a topping. Let the dough rest for 5 to 7 minutes so the dry ingredients can hydrate.
Check the texture. The dough should be thick, sticky, and able to hold a mound. If too soft, add 1 more tbsp pork panko.
Preheat oven to 350°F (177°C) and line a baking sheet with unbleached parchment paper.
Scoop 12 portions (about 2 tablespoons each) onto the tray and shape into tall mounds. Gently flatten the top and press a few extra bacon pieces onto the tops if desired.
Chill the full tray for 20 minutes until firm and cold.
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
Let cool on the tray for 10 minutes before transferring. They will continue to set as they cool.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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