05 June 2011

Baconolia!

I've been meaning to make these for a while now. Back when I worked at the library, I had some awesome coworkers. They were so awesome (how awesome were they?) that a good chunk of us got together and threw a Bacon Party. Yes. Everything that we ate that night had bacon in it. We had Turtle burgers, Bacon Explosion, and a few other things I can't remember. But the thing that stood out the most to me? The Chocolate Chip Bacon Cookies. Holy crap. I think I ate the majority of those. Why? Sweet + salty combinations are one of my favorite things to enjoy. Oh, they were so delicious. I asked my coworker for the recipe and she told me she got it online, surprisingly from NPR.
So, yesterday, when my husband discovered that I ate all of HIS cookies, I told him I was going to make him some today. And I did. Like 30 minutes ago.


BEHOLD: Bacon Chocolate Chip Cookies
Makes 18 thick and chewy cookies

5 strips bacon
1 cup, plus 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter at room temperature
1/3 cup white sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cups semisweet chocolate chips

In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk flour, baking soda and salt.

In a large bowl, using an electric mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips and bacon.

Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread) on baking sheet. Bake for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center. Transfer to a rack and cool for 15 minutes.

Can be stored on countertop for one to two days, then refrigerated in an airtight container.



Nom nom nom. For the original recipe and other bacon-friendly recopies, please visit the NPR site I yoinked this from.

1 comment:

  1. I want to make these cookies.

    and these: http://www.joythebaker.com/blog/2009/09/peanut-butter-bacon-cookies/

    and some extra bacon for good measure.

    ReplyDelete