Friday, September 2, 2011

Random Recipe of the Week: Bacon Chocolate Chip Cookies

Oh, yes.


So in the interest of sharing my culinary skillz, I've decided to start featuring a random recipe of the week each week. Except I don't cook with recipes (I'm Italian, fuck you), so really, it'll be more like baking adventures. But we'll be embarking together.
(I don't know.)

This week, I decided to do bacon chocolate chip cookies. Because they're BACON. FUCKYEAHBACON. And chocolate chip cookies, and, for those of you who don't know, my chocolate chip cookies are LEGENDARY.

I got the recipe here (copied and pasted below). In the interest of full disclosure, I modified the recipe a bit. I cut out the nuts completely (fuck nuts get outta my cookies), I used dark chocolate chips (they were the only ones I could find sans soy), and I used uncured organic bacon (because I have the digestion of infant).
Also, I didn't use parchment paper. As you can see in the picture, I just covered the cookie sheets with foil. And I used just barely any cooking spray on the foil to be safe.

Oh, and I used the "thicker" variation.


Ultimately, they were fucking bomb.




My brain was so thrown off by this: "WHY IS THERE BACON IN THE CHOCOLATE CHIP COOKIE DOUGH?!"


In the oven.
As I've done pretty much as long as I can remember, I stood there and watched them bake like the fat kid I am.



Makes about 18 thin-and-chewy cookies

5 strips bacon

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter at room temperature

1/2 cup white sugar

1/3 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

2/3 cups semisweet chocolate chips

1/2 cup chopped pecans


In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk flour, baking soda and salt.

In a large bowl, using an electric mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, pecans and bacon.

Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread) on baking sheet. Bake for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center. Transfer to a rack and cool for 15 minutes.

Can be stored on countertop for one to two days, then refrigerated in an airtight container.


Variation: If you like your chocolate chip cookies thicker, follow this recipe.

Makes about 18 thick-and-chewy cookies

5 strips bacon

1 cup, plus 3 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 stick unsalted butter at room temperature

1/3 cup white sugar

1/3 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

2/3 cups semisweet chocolate chips

1/2 cup chopped pecans

Follow the same steps from the thin version above.

1 comment:

sdchef619 said...

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