Bacon Chocolate Chip Cookies
(12 servings) Printable Version
Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack.
Note: it takes about 2lbs of bacon to make 2 cups of bacon bits, just for future reference. Just be sure to pat the bacon to remove all the extra grease.
I also like to top them with a Maple Cinnamon Glaze:
2 cups powdered sugar,
1 tablespoon maple extract,
1 teaspoon vanilla extract,
1/2 teaspoon cinnamon,
enough water to make a thick glaze (I used about 3 tablespoons)
Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
Spread a small amount of the glaze on the top of each cookie.
The best flavors of breakfast together in a cookie: chocolate chip with generous bits of bacon and a bonus maple glaze.
Mr Breakfast would like to thank HollyMartel for this recipe.
Recipe number 2222. Submitted 12/10/2007.
Comments About This Recipe
What do you think of Bacon Chocolate Chip Cookies?
Overall Average Rating =(out of 5)
Based on 5 votes.
I took these into work and amazed everybody. Greatest cookie known to man (quote from a co-worker). Thanks to the people the posted about how much bacon to cook - a pound was enough. Two would have been too much.
Comment submitted: 11/10/2011 (#13140)
From Chunky Beast
Best cookies ever. I was calculating my BMI the other day to find out I was overweight. I was looking for a recipe to help me lose weight, and this is what came up. I used 6 pounds of bacon instead of 2. Best ever. Thanks for the recipe!
Comment submitted: 3/9/2011 (#12270)
This cookie is beast man!!! :D
Comment submitted: 12/25/2009 (#9289)
It's quite excellent.
And TheCarboHag, you will need to refrigerate the dough PRIOR to baking, not after baking. Though my friend found the cookies better after you freeze them...
Comment submitted: 12/17/2008 (#7146)
I think it sounds dangerously yummy. Sorry if I missed this info, but DO THEY NEED TO BE REFRIGERATED after baking? I was thinking of sending some to a friend...
Comment submitted: 12/11/2008 (#7083)
Yes - I have, it is actually very good and decadent. I needed a full pound of bacon to get almost 1 cup of bacon bits (did half the batch with bacon), but I took off most of the fat. What the bacon adds besides flavor and saltiness is a unique moistness - the cookies stay moist for days. I only did some with the glaze - the glaze pulls the flavors together nicely. I thought the tasted better after a day or so. Also the original recipe says hazlenut or ALMOND extract - I actually prefere the flavor of the almond extract and use it in other choc chip recipes now too.
Comment submitted: 9/3/2008 (#6384)
Has anyone tried this yet? I want to try it, but not until someone else does first.
Comment submitted: 7/20/2008 (#5927)
That sounds so bloody nasty!
Comment submitted: 12/12/2007 (#4167)
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