Candied Bacon Chocolate Chip Cookies



Candied Bacon Chocolate Chip Cookies

Hey, why not?! Armed with the Google and some inspiration (thanks Ann and her cookie bake sale cohorts!), I stumbled across a recipe for these cookies. Sounded delightful. This is somewhat of a repost from http://www.beantownbaker.com/ with some minor changes that I made...and easier options for those of you that just buy cookie mix.

 

Candied Bacon Chocolate Chip Cookies

For the Candied Bacon:6 slices of thick-cut bacon (or do entire package and save 1/2 for another batch!)

1/2 cup brown sugar

For the Cookies:2 1/4 cups flour

1/2 tsp baking soda
3/4 cup butter, melted
1/2 cup white sugar
1 cup brown sugar
1 Tbsp vanilla
1 egg
1 egg yolk
2 cups chocolate chips

Instructions: Preheat oven to 350 degrees. Place bacon in single layeron foil lined sheet. Sprinkle brown sugar on top of bacon. Bake 18-25minutes, or until crispy (I cooked mine until it was consistency of

shoe leather--your choice). Turn bacon after 10 minutes. When cooked, remove from oven. Let cool, then chop it finely.

For the cookies:Reduce oven temperature to 325 degrees. In a large bowl, cream butter with the sugars. Add vanilla, egg, and yolk to bowl and beat untillight and creamy. Add flour mixture which is sifted flour and baking

soda (I have no patience for this, so I dumped in all together and mixed well!). Add diced candied bacon (I dredged mine in flour before adding them) and chocolate chips and stir until just combined.

Place Tbsp sized balls of dough on a parchment lined cookie sheet (I got these awesome professional cookie pans from Williams and Sonoma that kick butt and don't need parchment...nothing sticks to them!) and bake 13-15 minutes or until edges are brown. Remove from oven and let sit on pan for a few minutes before placing them on a wire rack.

**Little Red's note: OK, I also wanted to see if this recipe would work with sugar cookie mix--AND YES IT DOES!!!  In fact, I liked it almost better as they were a little sweeter. So, its okay to cheat on this

recipe. Just be sure to dredge diced bacon in flour (so bacon won't stick in a glob) and add 1 egg yolk extra (my Betty Crocker Cookie Mix called for 1 egg...I added 1 egg and an egg yolk). These are even better after they've cooled (refrigerated) the next day!