Yup, you read that right… Bacon Cookies! It’s the best kind of idea — the sort of dessert you didn’t know you wanted until you were told it exists! These tender morsels of sweetness combine the richness of chocolate chip cookies with the delightful contrast of succulent, crispy bacon! There’s even bacon flavoring in the cookie dough itself, which makes the smoky, sweet brown sugar flavor all the more amazing! Bacon Cookies are perhaps the perfect sweet and savory cookie! Yup, you read that right… Bacon Cookies! It’s the best kind of idea — the sort of dessert you didn’t know you wanted until you were told it exists! These tender morsels of sweetness combine the richness of chocolate chip cookies with the delightful contrast of succulent, crispy bacon! There’s even bacon flavoring in the cookie dough itself, which makes the smoky, sweet brown sugar flavor all the more amazing! Bacon Cookies are perhaps the perfect sweet and savory cookie!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 9 slices thick-cut bacon
- 3/4 cup unsalted butter room temperature and cubed, plus more, to taste, melted
- 1 cup dark brown sugar packed
- 1/2 cup granualted sugar
- 1 1/2 teaspoons molasses
- 1 large egg plus 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
Directions
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In a medium bowl, add the flour, the cornstarch, the baking soda, and the salt and whisk to combine. Set the flour mixture aside.
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In a 9×13-inch baking dish, preferrably one with handles, add the bacon and lay it out in an even, single layer.
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Line a plate with paper towels.
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Set a fine-mesh sieve over a heatproof liquid measuring cup.
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Transfer the bacon to a cold oven.
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Heat the oven to 425 degrees F.
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Bake until the bacon is crisp, about 40-45 minutes.
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In a large, heatproof bowl, add 3/4 cup of the cubed, room temperature butter.
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Transfer the bacon from the oven and turn the oven off.
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Immediately transfer the bacon to the prepared paper-towel-lined plate.
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Carefully tilt the baking dish and pour the hot bacon fat through the sieve into the liquid measuring cup.
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Pour 1/4 cup of the strained hot bacon fat over the butter in the bowl, reserving the remaining strained bacon fat for a separate use and discarding the solids in the sieve. If there isn’t enough strained bacon fat to equal 1/4 cup, use the extra melted butter to make up the difference.
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Let the hot bacon fat and the butter sit until the butter is slightly melted, about 1 minute.
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Using an electric handheld mixer on medium speed, beat the bacon fat and the butter together until combined, creamy, and slightly aerated, about 1 minute. The butter mixture should be loose and resemble the consistency of mayonnaise.
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Add the brown sugar, the granulated sugar, and the molasses to the butter mixture and beat on medium speed until lightened in color, about 2 minutes.
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Add the egg, the egg yolk, and the vanilla to the butter mixture and mix on low speed until incorporated, about 30 seconds-1 minute.
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Scrape the sides and the bottom of the bowl.
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Add the flour mixture to the butter mixture and mix on low speed until the dough is about 3/4 of the way mixed, about 1 minute. The dough should still be a little chunky and have a few streaks of the flour mixture remaining.
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Roughly chop the cooked bacon.
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Add the chopped bacon and the chocolate chips to the dough and use a rubber spatula to fold and combine until the bacon and the chocolate chips are evenly distirbuted through the dough and there are no streaks of the flour mixture remaining.
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Refrigerate the dough for at least 30 minutes and up to 4 hours.
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Position the oven racks to the upper third and lower third positions.
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Preheat the oven to 350 degrees F.
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Line two baking sheets with parchment paper or silicone baking mats.
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Scoop the dough into scant 2 tablespoon-sized balls.
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Place the dough balls 2 inches apart on the prepared baking sheets.
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Bake the cookies on the upper and lower oven racks for 6 minutes.
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Rotate the baking sheets and bake again until the cookies are lightly golden-brown and just set around the edges, about 5-7 minutes.
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Allow the cookies to cool on the baking sheet for 10 minutes.
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Transfer the cookies to a wire rack to cool.
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Serve warm or at room temperature.
Content retrieved from: https://bigrecipe.com/recipe/bacon-cookies.
