It seems appropriate that the inaugural post to this blog is the least kosher thing I’ve ever made. This recipe is adapted from one over at Smitten Kitchen which I consider my go-to chocolate chip cookie recipe, the crispy chewy chocolate chip cookies.
Sorry for the lack of pictures on this one. Still getting into the flow of things. Next time, there will be pics!
Bacon Chocolate Chip Cookies
- 1/2 lb of bacon (6 strips of thick-cut)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 1/2 cups semisweet chocolate chips
- Dice the bacon and fry at medium heat until the bacon is crispy. Drain the fat into a separate bowl and let bacon cool.
- Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
- Sift together the flour and baking soda; set aside. In a medium bowl, cream together the melted butter, bacon fat, brown sugar and white sugar until well blended.
- Beat in the vanilla and eggs until light and creamy. Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips and bacon by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. I use a medium cookie scoop for this. Cookies should be about 3 inches apart, but I’ve had success, albeit with longer baking times, with a relatively tight 5×4 configuration, which I can usually fit onto 1.5 cookie sheets.
- Bake cookies one sheet at a time until the edges are lightly toasted, 17 to 20 minutes for larger ones, or 13 to 15 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.