Sometimes I dream up recipes in my head, and then when I actually make them, they're terrible - or just underwhelming. This was not one of those recipes. I have been daydreaming about bacon chocolate chip cookies for about a month now, and I finally made them. I threw a splash of bourbon into the recipe and used big 'ol chunks of dark chocolate.
They turned out to be everything I had hoped for – sweet and salty, soft with a slight crunch, buttery, and rich. Just make sure to store them out of sight as soon as possible. Otherwise you may be tempted to eat them all way to quickly. (Not that I’m speaking from experience or anything...)
Bacon + Dark Chocolate Cookies
Yields about 5 dozen cookies
12 ounces thick cut bacon, diced
1 cup unsalted butter (2 sticks)
1 cup granulated sugar
1 cup brown sugar, packed
3 Tablespoons bourbon
1 teaspoon baking soda
1 teaspoon kosher salt
3 ½ - 4 cups all-purpose flour
8 ounces dark chocolate, roughly chopped (or use chocolate chips)
Preheat oven to 375 degrees.
Cook the diced bacon in a skillet until crisp. Remove with a slotted spoon and drain on a paper towel. Reserve the bacon fat left in the pan.
Measure out 1/3 cup of bacon fat and add to a large, microwave safe bowl. (For me, this was nearly all the bacon fat in the pan. If you don’t get enough fat, use butter to make up the remaining amount needed). Add in the butter, and heat gently in the microwave until the bacon fat and butter are completely melted. Cool slightly (so the eggs don’t get cooked when you add them).
Stir in the sugars, eggs, and bourbon. Mix until the ingredients are fully incorporated. Then add in the baking soda, salt, and 3 cups of flour, stirring after each cup of flour added.
Gradually add an additional ½ to 1 cup of flour until the dough reaches the desired consistency. I end up using at least 3 ¾ cups of flour total. More flour will yield a softer, rounder cookie.
Stir in the chopped dark chocolate and the bacon pieces, and mix until everything is evenly distributed.
Shape the dough into balls, 1 ½ inches in size, and place about 2 inches apart onto an parchment-lined baking sheet.
Bake for 8-10 minutes or until light brown and crisp on top. Cool slightly and then remove cookies from baking sheet. Pour yourself a big glass of milk, and enjoy!
This post was originally featured at Lark + Linen.