Ashleigh and I were at it again in her kitchen last week. What does that mean, exactly? It means she was busy baking and I was frolicking around her kitchen taking pictures of all her hard work. (I helped some too!) She and her husband were hosting a movie marathon at her place and so we wanted to make some treats for our friends. My sister had recently been talking about bacon chocolate chip cookies, and so had another friend. Then, when Ashleigh mentioned them, it almost seemed fated.
We used this recipe that she found on Food Buzz. What makes this particular recipe so special is that the bacon in these cookies is caramelized before chopped and added to the rest of the batter. That’s right, you heard me. Blowing your mind right now.
Technically speaking, you can use any ol’ chocolate chip cookie recipe your little heart desires and just add bacon. I always use this one when I make them (minus the toffee pieces), but last week we followed the recipe provided in the post. And here it is, without further ado…
BACON CHOCOLATE CHIP COOKIES – makes roughly 3 dozen
for the bacon:
- 10 strips bacon (we used turkey bacon)
- 1/2 cup dark brown sugar
for the cookies:
- 10 Tbsp butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 Cup + 2 Tbsp flour
- 1/2 tsp baking soda
- 1 heaping cup dark chocolate chips
- caramelized bacon
First step is to make the bacon because it will need to cool before it goes into the cookie batter. Preheat your oven to 380F. Line a baking sheet with aluminum foil, and lay bacon strips on foil. Sprinkle the bacon with half the brown sugar. Bake for 5-7 minutes and flip the bacon over. Sprinkle the other side with the remaining brown sugar. Bake for another 5-7 minutes until the bacon is a deep brown color – but make sure it doesn’t burn!
Then remove the bacon from the oven and let it cool before chopping. **Note – we used turkey bacon. It tasted good, but it doesn’t crisp up as much as regular bacon would have so it was a bit chewy. However, it still works if you need to make the substitution. (Special shout out to Eddie for chopping the bacon into perfectly-sized pieces!)
Once that’s ready, you can start on the cookie dough. Turn the oven down to 350F, and line or grease a couple of baking sheets.
In a small bowl, whisk together the flour and baking soda, then set aside.
Cream your butter and sugar together in a large bowl. While that’s going, mix together your egg and vanilla. Then add the egg mix into the creamed butter and sugar.
Slowly add the flour mixture to the butter and mix until almost combined. Scrape down the side of the bowl as needed. Then add in your chips and bacon and mix until incorporated.
Place tablespoon-sized balls of dough onto the prepared baking sheets about an inch and a half apart. (We got about 3 dozen cookies – I didn’t want to use a 3rd baking sheet for a few extras, I’m impatient like that, so we just added a bit more batter to some of the other lumps of dough.)
Bake for 15-18 minutes, or until the cookies turn a nice golden color. Make sure you check on your cookies during baking. In ours, the butter got a little too melted before we put them into the oven (stupid LA heat), so they spread a lot and we ended up with thinner, crispier cookies. Don’t get me wrong, they were really good, just not what we’d intended.
Anyways – once your cookies are done, move them to a rack to cool before enjoying. We did!