“Mmmm. Move over, eggs. Bacon just got a new best friend – fudge.” Homer Simpson
Wait. This is about bacon. And chocolate.
Together. In a cookie. Bacon Chocolate Chip Cookies. A little bit of salty sweet heaven!
Some may scoff when they first hear of the combo. Like caramel and sea salt. Like Run DMC and Aerosmith back in the day. (Who knew?) But it works. And it works well.
I heard about Bacon Chocolate Chip Cookies here and gave them a whirl in my own kitchen. They are soooo good! I needed to change up & omit a few things, for our family’s preferences.
Here’s what I did:
1 pound of bacon, chopped and fried crisp
2 & 1/4 cup, plus 2 Tbsp flour
1 tsp baking soda
1 tsp sea salt (yes, you can use regular salt)
1 & 1/2 sticks unsalted butter, room temperature
2/3 cup brown sugar
2/3 cup granulated sugar
2 large eggs
2 tsp vanilla
2 12oz bags semi-sweet chocolate chips
Preheat oven to 350.
Chop bacon strips into 1/2 inch pieces. Cook over medium-high heat in a skillet, stirring often. You don’t want the heat too high. It’s best to sort of render the fat slowly, that way it crisps up too. (You don’t want those little scalloped edges of chewy bacon fat in your cookies.)
Cream butter and sugars together until smooth. Add eggs and vanilla, mix until smooth, but don’t over mix.
Add flour, baking soda and salt to the mixture. Most recipes say to put these in a separate bowl and then add to the butter/sugar mixture. This just seems like a good way to dirty an extra bowl. (I add the first cup of flour, then sprinkle the salt and soda over that, then the rest of the flour.) Mix until just combined.
Add the two bags of chocolate chips. Mix well.
Add in the bacon pieces. Mix well.
It will be a real work-out while you mix it up. It will seem like there are more chocolate chips and bacon pieces than there is dough. (Nothing wrong with that.)
Drop by rounded spoonfuls onto an ungreased cookie sheet. They should be about 2 to 3 inches apart. Bake for 10 to 12 minutes or so, rotating the cookie sheets halfway through the baking.
Cookies should be golden brown on the edges and look soft and slightly lighter in color on the tops. Cool on racks. Then enjoy the salty-sweet-goodness.
Oh. My. Yum.
(The boys each came to me separately and asked that I keep dad from eating all of them.)
Trust me. I wouldn’t waste my calories on just any ole’ cookie. Enjoy!