Bacon Chocolate Chip Cookies

May 30, 2011

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


  • 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


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.


Oh No I didn’t……Oreo Stuffed Chocolate Chip Cookies!

February 17, 2011

Mega Cookies!

Yup! Don’t ya know it, I actually did! A couple of days ago Jay e-mailed me a link to Buns in My Oven blog. I have to say, take a look at it-its an absolutely fantastic site. I am totally addicted to it now. She doesn’t publish a lot of recipes for entrée type items, but oh my….the desserts. Stunning! She seems to love peanut butter just as I do as well, which is very endearing. Anyway, recently she posted a recipe for Oreo Stuffed Chocolate Chip Cookies. I absolutely could not stand it until I tried it out. What can I say that you already haven’t imagined? These cookies are just unbelievable, for so many reasons. Of course they are wonderfully yummy. They are also outrageously huge! Good Lord! I really had some fun making this recipe because it was my first real use of my new Kitchen Aid Stand mixer.

Fabulous Christmas Prezzie at work

Yay, oh Yay! Thanks so much Mom and Da. This stand mixer rocks! In addition, I’ve never really baked anything that made me giggle so much during the process. I was literally giddy the whole time and each time Jay stopped into the kitchen, he began laughing as well. I guess they really are that ridiculous. So how are these mood boosting cookies made? Basically you make the chocolate chip cookie dough and then you place one cookie scoop full of dough on the top and bottom of an Oreo cookie.

You then pinch the edges together around said Oreo and bake it.

Ready to be baked


Hot out of the oven

Voila! I would say they are little chunks of heaven, but as I mentioned before these cookies are far from little. They are the “Big Hosses” of the cookie world.

Now that's one BIG cookie!

Needless to say, we couldn’t have eaten all of these huge cookies ourselves….Well, actually we probably could have, but what with the supposed diet and all….So I made cute “cookie bomb” packages and sent them off with friends.

Cookies wrapped and ready to go!

You’ve gotta try ’em.


Oreo Stuffed Chocolate Chip Cookies (recipe from Buns in My Oven)

*  2 sticks butter, softened

*  3/4 cup packed brown sugar

*  1 cup white sugar

*  2 large eggs

*  1 tablespoon vanilla extract

*  3 1/2 cups all-purpose flour

*  1 teaspoon salt

*  1 teaspoon baking soda

*  10 ounces semi-sweet chocolate chips

*  1 package Oreo cookies

Preheat oven to 350 degrees.

In the bowl of a stand mixer (that your parents may have gotten you for Christmas…Thanks bunches again Mom and Da) cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined.

In a separate bowl, mix the flour, baking soda, and salt. Slowly add to the wet mixture and combine thoroughly. Stir in the chocolate chips.

Chill the dough for 15 minutes to make it easier to work with and to keep the dough from spreading when baking.

Using a cookie scoop place one scoop of dough on top of a Oreo Cookie. Place another single scoop on the bottom of the Oreo to creat a cookie sandwich. Seal the edges together to completely close in the Oreo.

Place the balls of cookie dough on a parchment lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.

Dogs love cookies!

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