Yesterday I posted about restraint and how I love to indulge, but how I need to not indulge in unhealthy things. And then today I made bacon chocolate chip cookies and ate six of them. *sigh*
Cookies are my downfall. My weakness. My kryptonite. Chocolate chip cookies make it even worse.
But I ignored my better thinking and made these bacon chocolate chip cookies for this month’s We Should Cocoa. This month’s theme is New Year, New Ingredient and is hosted at Lancashire Food. Basically, this month’s chocolate recipe was to pick an ingredient to pair with chocolate that we’ve been wanting to do, but haven’t yet.
The chocolate-bacon craze has intrigued me. About a year ago (I think) I had chocolate bacon gelato. It was delicious. But I’ve been hesitant for whatever reason of actually including bacon with my chocolate. I shouldn’t have been, but perhaps I should have made only 1/2 a batch of cookies so I wouldn’t have devoured so many.
Bacon Chocolate Chip Cookies
8 strips bacon
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2 cups flour
1 cup dark chocolate chips
1. In a skillet fry up the bacon. Once it’s cooked crisp, place it on a plate covered in paper towels to let drain. Once the bacon has cooled cut it into small pieces. Set aside.
2. In the bowl of your mixer, combine the butter and sugars. Beat until creamed together. Then add the egg and vanilla and beat together.
3. Add the baking soda, baking powder, and flour to the mixing bowl. Mix together well.
4. Add the chocolate chips and bacon. Using a big spoon, mix the bacon and chocolate into the dough.
5. On a baking sheet lined with parchment paper, place 1 tbsp sized balls of the cookie dough. Leave enough room between the cookies so they can expand a little bit.
6. Bake at 350 for 11 minutes.