I've been wanting to try bacon in my baking, and why not? Salty and sweet is a timeless combination. I love bacon, and we always fry up a few crispy strips on the weekends, which is the only time my husband and I get to eat breakfast together. There's nothing like the scent of bacon and freshly brewed coffee to entice someone out of a warm bed and down to the kitchen table.
After mulling over the idea of adding finely chopped crispy bacon to the frosting of the chocolate chocolate cake in my last post, I decided cookies would be less risky for my bacon experiment, since the thought of ruining a batch of cookies (which I have done before by mistakenly adding Worcestershire sauce to the dough instead of vanilla) is far more acceptable to me than ruining a beautiful layer cake.
While the bacon cooked and cooled, I mixed up my favorite chocolate chip cookie dough - nicely salted and spiced, studded with bittersweet chocolate chips and pecans. I tasted the dough with the bits of bacon in it and loved it - but then, who doesn't love the dough more than the cookies? It's hard not to sneak a few spoonfuls from the mixing bowl.
Between the bacon and the maple extract, they're pretty much breakfast cookies, and perfect with a cup of coffee. I brought the cookies to work the next day for my coworkers to sample, and came into the kitchen a few hours later to find a post-it on the empty container that just said "OMG". I think that says it all.
Chocolate Chip Maple Bacon Cookies
- 6 slices bacon
- 1 cup unsalted butter
- 1 2/3 cups granulated sugar
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 teaspoon maple extract
- 2 eggs
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons espresso powder
- 2 cups bittersweet chocolate chips
- 1 cup pecans, chopped
In a frying pan, cook the bacon until crisp; drain and cool on a paper towel then finely chop.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and molasses for several minutes, then scrape down the bowl. Add the vanilla and maple extracts, and the eggs, and beat well.
In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and espresso powder. With the mixer on low, add the flour mixture by spoonfuls, mixing just until combined. Stir in the chocolate chips, pecans and bacon.
Drop the dough by spoonfuls onto the baking sheet, keeping the cookies 2 inches apart. Bake for 7-8 minutes, until pale golden brown. Cool for several minutes on the baking sheet, then transfer to a wire rack to cool completely.
Yields about 4 dozen cookies.
Recipe from Curly Girl Kitchen