Bacon cookies? Yep! Chopped Candied Bacon adds little nuggets of smoky-savory sweetness to a classic chocolate chip cookie. I use a combo of all-purpose and whole wheat pastry flour (you can find it in most supermarkets) for a little nutritional virtue. But, truth is, these bacon cookies are all about indulgence. I like the richness of dark chocolate chips, but semisweet or milk chocolate would be just as delicious. For a really down-home treat, use a mix of chocolate and peanut butter chips. This is a recipe that invites your innovation.
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1/2 cup finely chopped pecans
- 4 slices Candied Bacon, finely chopped
Preheat oven to 350 degrees F.
Combine butter and sugars in a large bowl, and beat with a mixer until smooth and fluffy. Beat in eggs, one at a time. Beat in vanilla.
Combine flour, baking soda and salt, stirring with a whisk. Add to sugar mixture and beat until thoroughly combined. Add chips, nuts and Candied Bacon; beat at low speed until combined. Chill dough for 30 minutes.
Drop dough by level tablespoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake for 17 minutes, rotating baking sheets halfway through. Let cool 2 minutes on pans. Transfer to wire racks; cool completely. Repeat with remaining dough.
Prep Time: 45 minutes (includes chilling time)