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| My candied bacon cooling on a wire rack |
Overall, the cookie is... neat! It's not my favorite, but I do wonder if the addition of peanut butter might make it something more up my alley. I mean, not to get too crazy or anything, but I figure if you've already got bacon in it what's a little peanut butter?! I also agree with the original poster, I think that these would only really work in a crispy (i.e. not cakey) cookie - the crunch factor is perfect for the bacon texture. Give it a whirl!
Candied Bacon Bits
adapted from David Lebovitz
adapted from David Lebovitz
Ingredients:
8 strips bacon
1/2 cup light brown sugar
1/2 cup light brown sugar
Directions:
1. Preheat oven to 400F.
2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
3. Sprinkle half of the brown sugar evenly over each strip of bacon.
4. Bake for about 15 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Add the rest of the brown sugar and continue to bake until a deep mahogany color. Remove from oven and cool the strips on a wire rack.
5. Once crisp and cooled, chop into little pieces, about the size of grains of rice.
Candied bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead. (Pie Bird Notes: After the initial 10 minutes and the flipping over + sugar, I found that I didn't start to get a dark color until about another 10 minutes, making the total baking time more like 20 minutes. Also, if you're impatient during the cooling process, you can stick them in the fridge to harden. Last tip - I made my bacon in a disposable aluminum tray... easy clean up!)
Candied Bacon-Chocolate Chunk Cookies
adapted from The Great Book of Chocolate
adapted from The Great Book of Chocolate
Ingredients:
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 cup semisweet chocolate chunks
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 cup semisweet chocolate chunks
1 cup Candied Bacon Bits (recipe above)
Directions:
1. Preheat oven to 325F. Line three baking sheets with a Silpat liner or parchment paper.
2. Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda. Whisk together the flour and salt, then sift them into the batter. Stir in the chocolate chunks and bacon bits.
3. Using a small cookie scoop or a teaspoon, scoop the cookie dough into small balls, about 1-inch in diameter, and place them 2 inches apart on each of the baking sheets.
4. Bake for 14-16 minutes, or until pale golden brown. Rotate sheets halfway through baking for even browning. Remove from the oven and cool on a wire rack.
The cookies can be stored at room temperature in an airtight container for 3-4 days, if they last that long! Makes about 3 dozen 2-inch cookies. (Pie Bird Notes: These babies really spread out, so size and space accordingly. If I made these again, I'd also probably cut the butter by 1 to 2 tbsp... or substitute partially with some peanut butter.)
Are you brave enough?
