Tuesday, August 9, 2011

Nothing says "welcome" like the smell of bacon.

One day, I'll have a blog named "Bakin' with Bacon," and it will all be recipes that include my favorite porcine product, and when it makes me wildly famous, I'll get to spend quality kitchen time with Kevin Bacon, because in this fantasy he loves a pun as much as I do. That day is not today, but that doesn't mean pig candy can't make a guest appearance here every now and then. And what better grand entrance than with bacon chocolate chip cookies?

(Recipe adapted from Alton Brown's "The Chewy")


  • 1 cup (2 sticks) unsalted butter
  • 2 3/4 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/4 cup light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ounce whole milk
  • 1 1/2 teaspoons vanilla extract
  • 10 ounces semisweet chocolate chips
  • 6 strips bacon


Fry bacon until crisp, drain on paper towels and crumble or chop when cool. Save drippings for another use. 

Melt the butter over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda into medium bowl (or add to bowl and whisk to remove clumps). Pour the cooled, melted butter into large mixing bowl, add the sugar and brown sugar and beat on medium speed for 2 minutes.
In a measuring cup or small bowl, whisk together the egg, egg yolk, milk and vanilla extract. Reduce mixer speed and slowly add the egg mixture to butter and sugar. Mix until thoroughly combined, about 30 seconds.
Gradually add the dry ingredients, scraping down the sides of the bowl as need. Once the flour is worked in, stir in chocolate chips and bacon. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F.
Using a mini-ice cream scoop or two soup spoons, scoop the dough onto greased and/or parchment-lined sheet pans, Bake 12-15 minutes, rotating the pan(s) halfway through, or until golden brown.
Let cool on a rack. 

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