I made the cookies again. I tweaked the recipe a little and gave it another go. That’s why I like this recipe. I didn’t include the bacon grease this time around. It was a bit overpowering before, and I upped the bourbon just a tad. The texture of the cookie is good but I would seriously consider adding more chocolate chips (and maybe crumbled bacon) if I were to bake these again. Because this recipe is a bit labor intensive, I probably won’t be baking these very often.
I am a cookie connoisseur. I am, really! I love cookies. I love to bake cookies and try new cookie recipes. That is why, when I saw this recipe on Tidy Mom, I knew I was going to try them. I did today, with a few modifications which I will note in the recipe. Thanks, Tidy Mom!
These cookies, though tasty, were a little work intensive, so whenI bit into the first one I was expecting angels to sing the Hallelujah chorus. They didn’t, though I did get a few very nice comments from some people I shared them with. I’ll take it!
Prep Time: 40 minutes
Cook Time: 10 minutes
Yield: 3 dozen
- 5 slices bacon, raw
- 1/4 cup maple syrup
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoons salt
- 1/8 teaspoon cayenne pepper ( I did not use)
- 2 sticks (1 cup) unsalted butter
- 1/4 cup bacon grease, chilled
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons bourbon
- 8 ounces bittersweet chocolate chips ( I used semisweet)
For Candied Bacon
- Preheat oven to bake at 375°F. Line baking sheet with parchment paper.
- Toss bacon in ¼ cup maple syrup in a medium size bowl, then lay bacon on prepared pan. Bake for 20 minutes.
- Remove bacon from oven, allow to cool, then crumble candied bacon and set aside.
- Heat oven to 350 degrees
- Sift flours, baking soda, baking powder,salt and pepper into a bowl. Set aside. ( I did not sift)
- Using a mixer fitted with paddle attachment, cream butter, bacon grease and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and bourbon. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips and crumbled bacon in and incorporate into dough. ( I don’t have a paddle mixer. In fact, I don’t have ANY mixer at the moment. Need to replace my handheld. I used a spoon and got a really good work0ut in)
- Line a baking sheet with parchment paper or a nonstick baking mat. Drop cookie dough by rounded tablespoon onto prepared baking sheets at least 3 inches apart.
- Bake until golden brown but still soft, 9-11 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Enjoy!
What’s your favorite cookie?