I love bacon and I love chocolate chip cookies. With this cookie, two of my favourite childhood treats are combined into one salty, chocolate-y cookie for the ultimate indulgence. If these cookies existed when I was a kid I’m pretty sure I wouldn’t have eaten anything else.
As a child, I was one of those annoyingly picky eaters. There were very few items I’d actually get excited about. One was bacon. Whenever my mom cooked bacon (rarely) she only let me eat a maximum of two pieces. I could never get enough of that smoky, sweet-salty goodness.
Now that I’m an adult and I can eat bacon anytime I want, I don’t indulge as nearly as much as you’d think. However, I do randomly add bacon to almost anything. Bacon ice cream? Yes please! Bacon vodka? Bring it on. Chocolate chip cookies studded with crispy bacon bits? What could be better? These cookies turned out even more fantastic than I envisioned. Subtly salty with plenty of smokey bacon bits and dark chocolate, these cookies are the ultimate indulgence.
I am chocolate-y, I am baconized: I AM BACON CHOCOLATE CHIP COOKIE!
Bacon Chocolate Chip Cookie Recipe adapted from nytimes.com
yield: 9 large cookies
- 1 3/4 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 cup plus 2 tablespoons butter at room temperature
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup plus 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate, chopped
- 8 slices of bacon, finely chopped then pan-fried until crispy and drained on paper towels
- sea salt
Sift the flour, baking soda and powder into a bowl and set aside. Cream the butter and sugars until light and fluffy. Add the egg and mix well. Stir in the vanilla. Add the dry ingredients and mix until just combined. Drop in the chocolate and bacon and incorporate. Refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper. Scoop 9 3 1/2 ounce mounds of dough (the size of large golf balls) onto the baking sheet leaving ample space between cookies. Sprinkle cookies with a touch of sea salt. Bake until golden brown but still soft, 18-20 minutes. Cool on sheet for 10 minutes then move to rack to cool until you are ready to enjoy!
why does the dough need to be refridgerated prior to baking? is it okay to bake right away?? (clearly, I do not want to wait 24-36 hours to bake and eat!!)
Made em. I liked these well enough to make once in a while. Not my favorites though.
hello! when you say 1 3/4 cups flour you mean 1 + 3/4 cups flour? or just 3/4 cups?
Oh my.. i totally shared these out today… Will be making for the holidays.. Mmmm BACON!
This. Is. F***king. Awesome.
I have heard that the combination of chocolate and bacon is amazing but I haven’t tried it yet. These cookies seem like as good a place as any to start. Might have to try and recreate the recipe.
I was reading the comments and someone had questioned why the batter needed to be chilled overnight, the inventor of the Chocolate Chip Cookie Ruth Graves Wakefield recommended such. I agree with you about curing the batter. When I bake Chocolate Chip Cookies, I do this:
1. Chill the batter overnight
2. Chill cookie sheets
3. Place cookie dough on chilled cookie sheet and bake
4. Place unused cookie dough back in the fridge while one sheet of cookies are baking. I only bake one sheet at a time.
The New York Times ran an article around 3 years ago about the science behind baking the best chocolate chip cookie.
In addition, the Sisters Cafe writes about it on their website (see link below). Although I have not attempted this recipe, (yet) I will do so hopefully soon when things slow down. I also wanted to let you know that I really enjoy reading your blog and I appreciate all you put into it and hope you never stop! :)
http://www.thesisterscafe.com/2011/03/secrets-to-the-perfect-chocolate-chip-cookie
According to the article, Ruth Graves Wakefield, who invented the chocolate chip cookie for her Tollhouse Inn in the 1930s, wrote that the dough should be chilled overnight