Is everything better with bacon? I don’t know for sure, but I do have another thing to add to the list that does — cookies.
A friend from college who I reconnected with on Facebook posted this recipe a couple of Christmases ago and I’ve dreamed of making them. Turns out being pregnant is the best excuse for trying outrageous recipes.
My husband said the bacon was gratuitous, before he tasted them. Then he admitted it was a great balance of sweet and salty. And we both decided that a meaty bite of bacon in a chocolate chip cookie can keep you from eating more than three in a sitting. The recipe here calls for a full pound of thin bacon. I used half a pound of thick cut bacon and that was plenty for me. The thin cut may do more to melt in the mouth whereas the thick cut definitely made its bacon-y presence known. The best part for me was that the bacon stayed crisp. Yum!
Bacon Chocolate Chip Cookies
- 1 cup butter, softened
- 2/3 cup packed brown sugar
- 2/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt (kosher is OK)
- 1 bag semi-sweet chocolate chips
- 1 lb thin bacon, cooked crisp and finally chopped (I used 1/2 lb thick cut)
- Preheat oven to 350 degrees.
- cream together butter, sugars, vanilla and eggs. In another bowl, mix together dry ingredients. Add dry ingredients to the butter mixture.
- Add chocolate chips and bacon. Stir until well mixed. Refrigerate dough for at least an hour.
- Place rounded teaspoons of dough 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.