Bacon Chocolate Chip Cookies

That’s right! Bacon Chocolate Chip cookies!!! My husband had scheduled a band rehearsal a week or so ago. He plays in several different groups and the folks from this ensemble hadn’t been here to play in quite some time. I wanted to whip up some sort of treat for the guys. Jay assured me that the Bacon Chocolate Chip cookies were the way to go. He was right. They were a big hit! In fact, I think these chocolate chip cookies are the best I’ve ever had, without the bacon. When you add that great, savory, salty bacon flavour to the sweet, chocolaty cookie….watch out! Perfection!

Bacon Chocolate Chip Cookies

recipe from The Craving Chronicles

makes 52 cookies

Ingredients:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) all-purpose 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

Directions

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 1 tablespoon cookie scoop, measure 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.