Today is not that day. What does it say about me that this is my second post in a row where bacon is a key ingredient? That I have great taste? Probably. Whatever, don’t judge. It’s just not my fault that bacon makes everything better. Here’s the thing. These cookies are the best combo of sweet but also salty, weird and yet delicious, terribly bad for you but… oh wait, nope just terribly bad for you. Eh, eat ’em and then go run a mile. Life is short, it’ll buff out.
Bacon Chocolate Chip Cookies
Ingredients:
1/2 C. Butter
1/2 C. Shortening
2 T. Bacon Fat
1 C. Sugar
1. C. Brown Sugar, Packed
2 Eggs
2 t. Vanilla
3 C. Flour
1 t. Baking Soda
1 Bag Chocolate Chips
12 Oz. Bacon, Fried & Diced
Instructions:
When it starts like this, you know it’s going to be good, right?
I mean, it’s not really rocket science… but make sure your bacon is CRISPY. Texture is important and limp soggy bacon in your cookies will be gross. Take my word for it…
Once your bacon is fried and cooling, combine the butter (at room temperature) and shortening and cream together.
Add your sugars and the bacon fat and keep creamin’…
Until it’s smooth like this :)
At which point you will add your eggs.
*I’m making a monster batch in this picture, your 1 batch will just include 2 eggs :)
When it’s blended, add your baking soda.
Then the flour…
Now here’s when it starts to get fun ;) Add your chocolate chips and… drum roll please…
The. Bacon. Ta-da!
Chop your bacon really, really finely before you add it to your cookie dough.
When you’re done mixing, it should look like this… glorious.
Your dough needs to be firm before you bake, so make sure to put your dough in the refrigerator for at least 90 minutes prior to baking.
After the fridge time, roll your dough into balls and place on an un-greased cookie sheet.
Bake at 375 for 8-10 minutes.
Voila, carry these around with you and you’ll automatically make more friends. Boom. You’re very welcome.
Mangia!
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