Recently, I’ve been very torn. When you are a food blogger, you have to post recipes that interest both you and your readers. The problem is, there are things I want to make that a lot of people aren’t interested in, and then there are the super popular foods that I don’t like such as steak (I know I know, thats a bad one), shredded coconut, and bacon. I know it’s a crime, but i’m honestly just not a huge bacon person. Don’t get me wrong, I love it on a breakfast sandwich or with eggs and toast, but that’s basically where I draw the line. I don’t put it on hamburgers or in pasta. I had it once wrapped around dates, which was outrageous, but otherwise I’m pretty bacon-servative.Which is why some could be confused as to why I decided to put it in my cookies.
I was doing research on what the most popular things are to pin on Pinterest, and one of the things on one of those top 10 blah blah lists was bacon chocolate chip cookies. At first I was a little confused. Isn’t that oddly specific? Like, why not just chocolate chip?But, I guess I get it. Candied bacon is so hot right now. It really is. Usually you see them on top of maple glazed donuts or cupcakes, but not in cookies. Salty and sweet seriously slays me in general – I love it so much. So, the idea of bacon and chocolate didn’t completely gross me out. Thus, I decided – hell, why not!
The first one I ate, I was like – OH ok, wow, that’s bacon in there. And by the third one, or was it my forth…well, you get the idea. These are actually deceivingly yummy, and a great way to give your plain old chocolate chip cookies a fun and unusual twist. And like those bacon topped cupcakes and donuts, you’ve got to try it at least once, right?
- The Candied Bacon
- 7 pieces of candied bacon - or 14 half pieces
- ⅓ cup of brown sugar
- The Cookies
- 10 tablespoons of unsalted butter, room temperature
- ½ cup plus 2 T of brown sugar
- ½ cup plus 1 T granulated sugar
- 1 tsp vanilla
- 1 egg
- 1 cup cake flour
- ¾ cup bread flour
- ½ tsp of baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 heaping cup chocolate chips
- Preheat the oven to 350 F. Place the bacon on a rimmed cookie sheet lined with tin foil. Using about a third of a cup of brown sugar, generously sprinkle each piece with the sugar. Bake the bacon for 10 minutes, and then flip and bake for an addition 10 to 15 minutes more.
- To prevent sticking, remove the bacon from the cookie sheet as soon as possible, and let air dry on a rack set over another cookie sheet or piece of foil to catch the drips of sugar or grease.
- When the bacon is dry, break them up into small pieces and store in an airtight container until ready for use. (do not put in the refrigerator or the bacon will become soggy)
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- In a separate bowl, mix together the dry ingredients, excluding the chocolate chips, and set aside.
- Add the egg and vanilla and continue to beat for about a minute more.
- In 3 increments, add the dry ingredients to the wet and beat slowly until just incorporated. Fold in the chocolate chips with a spatula.
- Place in the refrigerate for at least 24 hours before baking.
- When ready to bake, preheat the oven to 350 F. Stud each cookie dough ball with about 4 or 5 pieces of the broken up bacon.
- Bake for 12-14 minutes or until lightly golden in color.