Maple Bacon Chocolate Chip Cookies




When I told my husband the kind of cookies I was making, he kind of gave me the stink eye.  Then, he of course, proceeded to eat three once he tasted them.  On the other hand, when I saw this recipe, the ingredients of course made perfect sense to me.  Bacon...chocolate...sweet...salty....heck yeah.

This is a really interesting cookie.  It doesn't taste like bacon but because the bacon doesn't dissolve into the ingredients, you get this lingering, chewy, salty and sweet ending.  It's nice.  Have I mentioned how much I love bacon?

I even added more bacon to the recipe so I would have extra to sprinkle on top of the cookie.  However, if you want to disguise the bacon in the cookie, just don't sprinkle any on top.

The maple smoked bacon really adds and creates an intensity of flavor in this cookie, one I will not soon forget. 

You will love them, I promise.




Cook bacon in a large skillet over medium heat until browned and cooked through.  Drain on a paper-towel lined plate and chop finely.




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




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




Drop one large Tablespoon of cookie dough 2-3 inches apart.  Make sure you only do about 6 cookies on a sheet.  If they spread and touch each other, you will have a mess.  Bake 10-12 minutes in a 350 degree oven only until the edges are brown and slightly soft in the center.  Let them finish cooking out of the oven, on the pan.  The edges will get too dark if you leave them in the oven.  Transfer to a wire rack and let completely cool.

Also, I made 3 extra pieces of bacon so I would have enough to sprinkle on the top of the cookie dough.  I also pressed in some extra chocolate chips too.  This is completely optional.




It has bacon in it, so it's good for breakfast right?

Maple Bacon Chocolate Chip Cookies
Adapted from Susan Russo via One for the Table

5 strips maple smoked bacon (8 strips if you want extra to sprinkle on the cookie)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
3/4 teaspoon maple extract
2/3 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Cook bacon in a large skillet over medium heat until browned and cooked through.  Drain on a paper-towel lined plate and chop finely.

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

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

Drop one large Tablespoon of cookie dough 2-3 inches apart.  Make sure you only do about 6 cookies on a sheet.  If they spread and touch each other, you will have a mess.  Bake 10-12 minutes in a 350 degree oven only until the edges are brown and slightly soft in the center.  Let them finish cooking out of the oven, on the pan.  The edges will get too dark if you leave them in the oven.  Transfer to a wire rack and let completely cool.

*Also, I made 3 extra pieces of bacon so I would have enough to sprinkle on the top of the cookie dough.  I also pressed in some extra chocolate chips too.  This is completely optional.

One Year Ago: Unsexy Jewish Food - Noodle Kugel

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Posted by Noble Pig at Wednesday, December 16, 2009 12:16 AM
Categories: .Desserts
 
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