These cookies are really, really good. Aren’t I eloquent? Candied bacon adds a great bit of oomph to the otherwise tired chocolate chip cookie. And that’s all I have to say on the subject.
Well, not really. There’s lots to say, but I’m keeping this post short and sweet to maximize as much parent time as possible. That World’s Toughest Job video really got to me (I’m talking straight up bawling at my desk at work). If you’ve seen it, you’ll understand why I’m skipping the long-winded recipe descriptions for a few more hugs with mom and dad. If you haven’t, you must. Just like you must must must try making these cookies yourself. Let’s get to it.
For the candied bacon, you’ll need nothing but bacon, light brown sugar and a warm oven.
For the cookies, you’ll need the usual flour, white and brown sugar, butter, eggs, vanilla, semi-sweet chocolate chips, and the aforementioned candied bacon.
To make said bacon, preheat oven to 350 degrees and place bacon strips in a single layer on a foil-lined baking sheet. Sprinkle ⅓ cup brown sugar on top, and bake for 10 minutes.
After the 10 minutes are up, turn bacon over and sprinkle remaining ⅓ cup brown sugar. Bake for another 10 minutes or until crispy.
Crispy and candied like so.
Next, remove bacon from the oven and place on a wire rack for cooling. Once cooled, chop it up nicely.
And way to go, you just made candied bacon sprinkles. Try not to eat all of it. You’ll need it for the cookies.
The rest of the process is your usual chocolate-chip cookie routine: cream butter and sugars, add eggs and vanilla, throw in dry ingredients, and fold in chocolate chips, but this time we add candied bacon to the mix.
Drop cookie dough in heaping tablespoons on parchment or silicone mat lined baking sheets. Bake at 325 degrees until golden about 13-15 minutes.
These pictures don’t quite do the candied bacon justice, because I chopped mine a little too finely, but believe me, the bacon and bacon flavor are in there.
I realize that you probably don’t need me to explain the incredible combination that is chocolate and bacon, but let me just say that these cookies are the perfect, chewy balance of salty and sweet. Give these a try, please!
Please also have yourself a great week. I always get majorly bummed out the week after a trip home, but I’m hoping this time will be different. I get to see my parents again soon when they come to DC next month, and with the multitude of trips coming up, there’s much to look forward to. Have a good one!
- 12 slices center cut thick bacon
- ⅔ cup brown sugar
- 2¼ cups flour
- ½ teaspoon baking soda
- ¾ cup unsalted butter, melted and slightly cooled
- ½ cup white sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Place bacon in a single layer on a foil lined sheet.
- Sprinkle ⅓ cup brown sugar on top of bacon strips, and bake for 10 minutes.
- Turn bacon over and sprinkle remaining ⅓ cup brown sugar, bake for another 10 minutes or until crispy.
- Remove bacon from the oven and place on a wire rack for cooling.
- Once bacon has cooled, chop it up nicely.
- Reduce oven temperature to 325 degrees. Line two cookie sheets with parchment paper or silicone baking mat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together sugars and butter on medium speed until light and fluffy.
- Reduce speed to low, add the eggs and vanilla until well mixed, about 1 minute.
- In a separate bowl, sift together flour and baking soda. Then add flour mixture to wet ingredients and mix well.
- Add diced candied bacon and chocolate chips and stir until just combined.
- Drop cookie dough by rounded tablespoons onto prepared baking sheets, about 2 inches apart.
- Bake for 13-15 minutes or until edges are brown.
- Remove from oven and let cookies cool for 5 minutes before transferring them to a wire rack to cool some more.
- Yields 2 dozen cookies.