|Army of Bacon Chocolate Chip Cookies|
A brief caveat: if you're not into the whole bacon + chocolate/sweet thing, these are probably not the cookie for you. It's delicious to me, but I understand not everyone's palate appreciates it. (As the hubby puts it, "you got your chocolate in my peanut butter! Well you got your peanut butter on my chocolate!" And if you don't get that reference, you obviously didn't see Reese's commercials in the 80's.)
I also decided that I wanted to make chocolate bacon truffles (since I had been looking at a recipe for those beforehand), but I'll leave those for a separate post. I did cook enough bacon for both recipes, though, so my amounts on that are rather vague. I used 1 1/2 packages of 16 oz bacon for the two recipes, and diced the bacon into about 1/2 in. pieces before throwing it into the pan.
Here's the Ghirardelli recipe:
Yield: 4 dozen cookies
- 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
- 1 cup(s) butter or margarine, softened
- 3/4 cup(s) sugar
- 3/4 cup(s) brown sugar, packed
- 2 large eggs
- 2 teaspoon(s) vanilla
- 2 1/4 cup(s) unsifted flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 cup(s) walnuts or pecans, chopped (optional)
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
|See the bacon bits in there?|
A few notes: I didn't crisp up the bacon quite as much for the cookies as I did for the truffles, as I knew the cookies were going to be baked further. But it is essential to get them crispy for the end result, as you don't want chewy bacon in your cookie. Gross.
If you are going to make the Ghiradelli recipe into pan cookies (which I highly recommend), the cooking time will be a lot longer. I think I usually test them after 20 minutes and see how they're doing. I like to undercook them a bit, too, so that they stay nice and gooey, which is the main thing I like about pan cookies.
The cookies went over quite well, and I still believe that without the bacon fat, they wouldn't taste much like bacon (so then what would be the point?). They are extra rich, though, so don't plan on eating as many as you would normal chocolate chip cookies!
So, easy, right? Now go forth and bake with bacon! - And then let me know what you think!