Bacon Chocolate Chip Cookies

July 31st, 2010 by Erin Gennow
Bacon Chocolate Cake Cookie

Bacon Chocolate Cake Cookie

The classic cookie with a twist — bacon chocolate chip cookies.  The bacon and chocolate chips create that excellent sweet salty combination.  Mincing the bacon allows for a subtle savory, bacon flavor in the cookie without it being too overwhelming.  As weird as this combination may sound, try this tasty cookie.  After all, many people like eating their bacon with maple syrup and waffles.

Prep Time: 15 minutes

Cook Time: 8-9 minutes per batch

Serves: About 4 ½ dozen cookies

Ingredients:

1 cup (8 oz) softened butter

¾ cup (4 oz) granulated sugar

¾ cup (4 oz) packed brown sugar

2 large eggs, at room temperature

1 teaspoons vanilla extract

2 ¼ cups (10 oz) all purpose flour

1 teaspoon baking soda

1 teaspoon fine kosher salt or sea salt

1 12 oz. package of semi-sweet chocolate chips

1/3 cup finely chopped, cooked bacon

Process:

Preheat the oven to 375 degrees F.

Cream together the 1 cup softened butter, the granulated sugar, and the brown sugar until light and fluffy using a paddle attachment on your mixer.  This should take about 5 minutes on medium speed.  Add in the 1 teaspoon of vanilla.  Add the eggs one at a time until thoroughly mixed in.

Mix together the 2 ¼ cups all purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt in a separate bowl.

Gradually add the dry ingredients to the wet until just combined, mixing on the lowest setting.

Once the dry ingredients are completely incorporated sprinkle in the chocolate chips with the mixer mixing on the lowest setting.  Then mix in the finely chopped bacon.

Using a tablespoon, measure scoops of dough onto the baking sheets, leaving a couple inches around each dough ball to all room to spread.  (I got 12 to a sheet).

Bacon Chocolate Chip Cookie Dough

Bacon Chocolate Chip Cookie Dough

Bake for 8 to 9 minutes at 375 degrees F until just set.  Rotate baking sheet half-way through baking if necessary.

Cool baking sheets with cookies for 5 minutes or so, then transfer the cookies to cooling racks.

Store cookies in an airtight container when completely cooled.

Using the brown sugar and high butter and sugar ratio to flour will help keep these cookies soft and chewy.  To keep cookies even softer and chewier place some small pieces of bread in the container with the cookies.

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