Things to do with Bacon

When I thought about starting this blog Nick mentioned that he too had some things he wanted to say - and that he was going to contribute (yeah, we're all still waiting for it).  I asked him if we had a blog together what would it be called?  He said without thinking twice, 'Boots & Bacon'.  The two things we each love - I love boots, he loves bacon. 


According to Nick, bacon should be it's own food group.  The things you can do with bacon...endless.  Where did Bacon come from?  Angels.  So, when I started to think about a special treat to make him on Sunday suddenly it comes to me - Bacon Chocolate Chip Cookies.  


Now, baking is an art of its own.  I just barely tackled Beef Stroganoff, and now I'm considering whipping up things that require second grade math skills?  This could be risky.


They were awesome!  The bacon adds just enough of a salty taste to pair with the sweet chocolate chips.  I know it sounds like a scary combo - but trust me - make em' for your man he'll love it!  


Below is the recipe I used and some pictures of the baking in process followed by the delicious result.

Bacon Chocolate Chip Cookies

Makes about 2 dozen cookies - Wrong.  This recipe says 2 dozen, it was more like 4 dozen.  And I swear it wasn't my bad math! :)

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) AP flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
6 slices crisp cooked bacon, chopped

Directions

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.

Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand. 

Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.