Prep 20 mins
Cook 30 mins
There is a vendor at the Hillcrest farmers market on Sundays that sells a dozen cookies for $20. I disregarded them because 1/2 the time I'm too broke too pay attention...except for these...thank you Rowen for opening my eyes!
- 1 lb bacon (I like using Farmer John Ole' Fashion Premium maple)
- 2 ounces brown sugar, for sprinkling (Ive also used white sugar in this step and it comes out fine)
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3⁄4 cup white sugar
- 3⁄4 cup brown sugar
- 2 teaspoons vanilla
- 2 teaspoons almond extract
- 3 teaspoons maple flavoring
- 2 eggs
- 12 ounces chocolate chips (I like using a mix of semi-sweet AND milk morsels)
- Make the candied bacon: Heat up your favorite makin bacon pan to a medium high -- basically, just make the bacon the way you normally would except after placing in the pan sprinkle with sugar, after you flip the bacon sprinkle again. If the grease in the pan gets TOO syrupy just lower the heat a little and let the bacon cook slow and sweet -- If you usually place done bacon on a paper towel like i do FORGET IT! It gets to be too sticky to be of any use. I just place on a plate right next to the stove. Try not to eat too much of the bacon when your done because you don't want to skimp with the cookies.
- Make the cookies: Combine flour, baking soda and salt in a small bowl. beat butter, both sugars, vanilla, almond extract and maple flavor in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. Mix in morsels and bacon pieces. I find the dough to be too soft so I leave mine to firm up in the fridge for 30 minutes or so.
- Spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375°F for 9-11 minutes -- ENJOY!
I love the concept, but I thought that these cookies came out kind of "cake-like". Also, I couldn't really taste the bacon in the cookies. I put every bit of candied bacon in the cookies and my husband couldn't even tell there was bacon in there. I think I will try again, but this time reduce the flour by a bit and use regular bacon instead of candied.