Bacon and chocolate, together in a cookie, are, most definitely, a marriage made in heaven.
As candied bacon tends to disappear in our house, I have to quickly grab a couple of strips to hide when I make a new batch. A couple of strips is plenty to give these chocolate chip cookies a hint of something very exciting, without overpowering the cookie with a strong bacon flavor. You want the ratio to be about 15 chips to 3 specks of bacon per cookie, and the magic will happen.
When you make a batch of candied bacon, throw a little in a ziploc in the fridge. Then you’ll have some leftover to toss into your latest batch of chocolate chip cookies. I like to fill a cookie sheet with traditional chocolate chip cookies and then finish the batch with the candied bacon. That way everyone in the house gets the cookie of their choice: bacon-full or baconfree.
Chocolate chip cookies are elevated to a heavenly level with the addition of candied bacon sprinkles.
- 2 1/4 cups of all-purpose flour
- 3/4 cups of brown sugar
- 3/4 cups of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 10 tablespoons of butter
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1/2 pack of bacon or 12 bacon slices
- 1/4 cups brown sugar
- This recipe is really meant to use up the last few slices of candied bacon you have in the fridge. But in case you've already eaten them (which is likely!), here's how to make some more:
- Preheat your oven to 450 degrees Fahrenheit. Lay 12 bacon slices close together on a Silpat lined cookie sheet. Sprinkle copiously with 1/4 cups of brown sugar.
- Cook until brown and bubbly and the bacon slices are crinkled and cooked, about 15 minutes. Remove from oven and let cool. Cut bacon into the smallest pieces possible. Freeze some and keep some to use in this cookie recipe. You'll need from 1/4 cup to 1/2 cup of bacon pieces, depending on how bacony you want the cookies to be. Personally, I like just a hint of bacon.
- Now onto the cookies:
- Lower oven heat to 375 degrees Fahrenheit.
- Cream together the butter and the sugars until light and fluffy.
- Add the eggs and the vanilla extract, beat until back to being fluffy and fully mixed in.
- In a separate bowl, combine the flour, salt, and baking soda. Fold it into the butter mixture until just mixed. Do not overmix as this will make the cookies tough.
- With a wooden spoon, mix in the chocolate and candied bacon bits.
- Spoon onto a silpat into equivalent lumps to your liking. I like my cookies to be about 2 tablespoons of dough each.
- Cook for 9-11 minutes. Serve hot, as hot as you can bear to handle with your fingers, with a tall glass of cold milk.