Last week was the snowapocalypse. It was also the week my little sister and her fiancé decided to come down from Michigan for a visit. Luckily, when she arrived on Saturday evening it hadn’t started snowing yet, so I jammed packed all of our excursions into that evening. We had dinner at my favorite spot for comfort food called The Piccadilly at Manhattan, after that we worked off our food roaming around “the adult jungle gym” at The City Museum, then to end the night, we enjoyed ice cream at the Fountain on Locust. I took some photos during the outings with my cell phone, but the quality sucks and I refuse to post junk photos here. Hopefully I get a decent fashionable camera bag soon so I can have my camera with me at all times.
Sunday morning is when all the snow got dumped on us. There was no use in trying to go anywhere with the road conditions so we all stayed at my apartment and let the cabin fever sink in. After cooking a hearty breakfast for everyone (for myself really, because the youngins preferred to eat Fruity Pebbles), I had leftover bacon and was determined to use it for cookies! Bacon + desserts is the “new thing” these days and I think it’s genius. I like sweets, but I love salty fried foods, so why not combine the two. Bacon chocolate chip cookies is what I decided to go with. I knew I had enough ingredients for chocolate chip, and throwing bacon into an already semi-salty cookie seemed less intimating. Something like a bacon blueberry pie would be more of a challenge.
These tasted just as good, if not better than they look in the photo! The bacon taste was actually very faint. I do believe that adding the bacon fat made the cookies more rich. So if you make these be sure to have a glass of milk poured and ready, ’cause you’re not going to be able to eat just one!
Recipe adapted from Poet in the Pantry
Bacon Chocolate Chip Cookies
2 1/4 cups Flour
3/4 teaspoon Salt
1 teaspoon baking soda
1/8 teaspoon chili powder
1/2 cup butter
1/2 cup solid bacon fat
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 large eggs
1 1/2 teaspoon vanilla extract
1 cup chopped walnuts
2 cups semi-sweet chocolate chips
1/2 pound bacon, cooked and chopped
1. Preheat oven to 375 degrees Fahrenheit. Spray 2 cookie sheets with baking spray and set aside.
2. In a large mixing bowl, whisk together the flour, salt, baking soda, and chili powder. Set aside.
3. In a second bowl with a mixer, cream together the butter, bacon fat, and sugars until light and fluffy (about 3-5 minutes).
4. Beat in the eggs one at a time, mixing until the first is fully incorporated before adding the next. Scrape down the sides in between.
5. Stir in the vanilla extract.
6. With the mixer on medium low, slowly add the flour mixture, beating until just combined.
7. Remove from mixer and stir in the walnuts, chocolate chips, and bacon by hand, mixing until just incorporated.
8. Portion out the dough using a scoop, placing about 8 per sheet to allow enough room for spreading.
9. Bake for 10-12 minutes, or until the edges are browned and the tops are lightly browned.
10. Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.