Bacon Chocolate Chip Cookies
My husband has a monthly get together with some of his friends for a guy’s night out. This has been going on for a while, but for some reason I got it in my head that I needed to bake something for his most recent guy’s night out. Something manly. Cupcakes taste great, but I really couldn’t picture a bunch of guys sitting around eating cupcakes together, you know?
So I asked myself, ‘What do guys like?’ And I answered myself, ‘Cookies. And bacon.’
People had one of two reactions when I told them I made bacon chocolate chip cookies. Some didn’t even bat an eye and exclaimed, “Awesome! You’re a genius!” The others said, “You put what? In what? Why?”
I am not a genius, nor am I the first person to ever attempt putting bacon in a chocolate chip cookie. Why? Because I love salty sweet snacks, chocolate chip cookies, and bacon. So really the question is, why not? I used my all time favorite chocolate chip cookie recipe for these, and I’ll warn you, it does take a little bit of planning ahead. You need to let the dough rest in the fridge for 24-36 hours. No, this is not some new form of torture. I assure you it does make a difference in the taste of the cookies and it is worth it.
If you too love salty sweet foods, chocolate chip cookies and bacon, you owe it to yourself to make these cookies! Just make sure you share because there’s nothing low fat, light, or healthy about them – just the way I like them.
Bacon Chocolate Chip Cookies
Adapted from The New York Times
Makes about 2 dozen cookies
While the 24-36 hour rest period is important for creating great flavor in these cookies, I didn’t want the bacon to sit in the cookie dough that long. I was worried it would lost it’s crispness and leach salt into the dough, leaving me with overly salty cookies. Folding in the bacon at the last moment before baking avoids this problem and yields nice crisp bacon pieces in the cookies.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) AP flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
6 slices crisp cooked bacon, chopped
In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.
Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.
Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.
When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.
When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.