Sunday, July 11, 2010

Bacon Chocolate Chip Goodness

Bacon CC Cookie

Last Friday, we held the annual Bacon 'Off cooking contest at work and while I didn't win (yet again!), I did submit a pretty darn good cookie. This is my favorite chocolate chip cookie recipe, the one I go to again and again.

Bacon Cookies

I posted on Facebook that I had created these cookies though hardly original and had a few naysayers from work comment. These cookies turned their doubts around. They are easy to make and the candied bacon adds a delicious flavor to the traditional chocolate chip cookie.

Bacon Chocolate Chip Cookie

And without further adieu, I submit for your perusal the recipe.

Bacon Chocolate Chip Cookie
makes 34-36 3″ cookies

2 1/2 sticks unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup demerara sugar
1 3/4 cups packed, dark brown sugar
2 large eggs
2 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 cup + 1 tbsp bread flour
1 tsp baking soda
1/4 tsp baking powder
1 1/2 tsp kosher salt (not table salt!), plus either fleur de sel for sprinkling over top
1 lb. Candied Bacon (recipe follows), coarsely chopped
18 oz. 70% bittersweet chocolate, coarsely chopped

1. Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the eggs one at a time, and beat well after each addition.

2. Add the vanilla extract, the flours, the baking soda, baking powder, and salt. On low speed, beat the mixture until the dry ingredients are well-incorporated, about 1 minute. Stir in the chopped chocolate.

3. Line a baking sheet with parchment paper, or a Silpat. Scoop a heaping tablespoon of dough and roll it until it forms a sphere between your palms. Place the dough on the baking sheet (8 cookies per sheet), giving them room to spread. Dust the tops of each ball of dough with a little demerara sugar, and a tiny bit of fleur de sel or vanilla salt.

4. Bake in a 350 degree oven on the middle rack for 12-13 minutes. (Do not bake these on the bottom rack in the oven–the high proportion of brown sugar will cause the bottoms to darken too much.) At this time, the cookies should have taken on a golden brown color all around the edge, but still look very soft in the center–like hot cookie dough. Remove the tray from the oven, and allow the cookies to cool directly on the tray for 10 minutes before eating.

Candied Bacon

1 lb. Bacon
1 cup dark brown sugar

1. Preheat oven to 425 F.
2. Pat bacon dry.
3. Place dark brown sugar in a shallow pan and coat bacon with brown sugar.
4. Place bacon on a foil lined baking sheet and sprinkle extra brown sugar on top.
5. Bake for 15-20 minutes, turning the bacon halfway through.
6. Allow bacon to cool before using.
Post a Comment
 
Rebecca Mongrain's Blog © 2013.

Design by The Blog Boat