Prep 1 hr 30 mins
Cook 10 mins
Yes, really. After recently having a bacon chocolate bar (made by the skilled hands of those at Vosgues Haute Chocolat) and loving it, I was inspired to make the same thing in cookie form. It's the prefect combination of savory and sweet. Adults can't get enough of them. Try them and I promise you'll be making a second batch! Thank you Dallas Morning News! Preparation time, below, includes 1 hour of chilling the dough.
- 177.44 ml butter
- 158.51 ml packed brown sugar
- 158.51 ml granulated sugar
- 4.92 ml hazelnut extract or 4.92 ml almond extract
- 2.46 ml vanilla extract
- 2 eggs
- 591.47 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml white chocolate chips
- 236.59 ml dark chocolate chips or 236.59 ml semi-sweet chocolate chips
- 907.18 g bacon, cooked and crumbled (about 2 cups)
- 226.79 g bacon, cooked in whole strips
- 473.18 ml powdered sugar, for the maple glaze
- 14.79 ml maple extract, for the maple glaze
- 4.92 ml vanilla extract, for the maple glaze
- 2.46 ml cinnamon, for the maple glaze
- In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
- Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
- Place dough on a sheet of wax paper and refrigerate at least 1 hour.
- Preheat oven to 350°F.
- Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
- Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
- Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.
Spectacular! Brilliant! Yummy! As I write this, I am in process of posting my own version of this recipe. I can't bear to throw out bacon fat only to add butter, so I've adjusted this recipe to use the bacon fat instead of butter. I was afraid it would be too salty but it's not. Thank you for the inspiration.
Amazing. Awesome. Delicious. I've made these for a bake sale and two Christmases, and out of dozens of people not even one person was anything less than impressed. For those afraid of the bacon, let me say that it does not stand out, but rather blends with the other flavors quite well.
My hubby's a bacon lover, and he flipped for these. I also added bacon fat with the butter.