Holy crap yum

[tamarinne]

A combination of a sweetest day present for my sweetie, a birthday present for samazon, and a deep, personal love for bacon have led to my latest bacon recipe:

Bacon Chocolate Chip Cookies.  They are made of salty sweet awesome deliciousness.

Science could not be content with merely making the cookies.  What about my vegetarian friends?  Well, I've discovered that substituting chopped pecans for bacon bits works admirably; chopped vegetarian bacon... less so.   It's still OK, because heck, it's a cookie, but definitely pecans or real bacon are the correct answers.

Below the cut is my version of the recipe, then - I made some changes in the proportions and a slight technique change.  The link above was my original source, though.

Bacon Chocolate Chip Cookies

1 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/2  teaspoon almond extract
1/2 teaspoon vanilla extract
2 eggs
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2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
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1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups bacon bits (if preferred, you can separate the dough into two parts and only make half of the dough into bacon cookies, in which case you’ll only want to use 1 cup bacon bits.  It takes about 1 lb. of bacon to make 1 c. of bacon bits, make sure the bacon is cooked crisp and patted dry of grease as thoroughly as possible.)  (Can substitute an equal amount of chopped pecans for vegetarian version)

Directions-

preheat oven to 350 degrees fahrenheit.

Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off  1-1.5 T lumps of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you ready the glaze.

Maple cinnamon glaze-

2 cups powdered sugar
1 tablespoon maple extract  (this was way too much.  Perhaps maple syrup instead of extract, or 2 t. instead of 1 T.)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (This was also too much.  Maybe 1/4 t. next time)

Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.

Spread a very small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon (or a piece of pecan).  I only used enough glaze to adhere the bacon or nut to the top - consequently, the glaze recipe could easily be cut in half.