Sunday, June 19, 2011
bacon ccc cookies
Every guy loves bacon, so why not treat yours to some bacon chocolate chip cookies? It's the best of both worlds. Sorry, I just had to say..er write that. Anyways, whenever my mom makes bacon we always have a ton of bacon fat leftover. Once I burned it (it burned for over an hour! - which was a lot of fun), this time I refrigerated it just to see what would happen. The next day, the fat had solidified and had the consistency of butter. We also had leftover bacon...so what did I do with leftover bacon and bacon fat the consistency of butter? Make bacon cookies using bacon fat instead of butter! It may not be the healthiest, but who would say no to bacon and chocolate in cookie form? My parents said they couldn't taste the bacon too much (even though I used bacon fat O.O ) unless they chewed on the actual pieces of bacon.
Bacon Chocolate Chip Cookies
3 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 cups bacon fat strained, chilled (or butter)
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 cup bittersweet chocolate, finely chopped
A dozen strips bacon, crumbled
1. In a large bowl sift together the flour, baking soda, baking powder and salt and set aside.
2. In an electric mixer fitted with paddle attachment, cream the bacon fat and sugars together until very light and fluff for about 5 minutes. Then, add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Stir the chopped chocolate and bacon into the dough.
3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop large rounds of dough onto a baking sheet, and bake them until golden brown but still soft for 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.