Bacon chocolate chip cookies with a cinnamon-maple glaze.
Should I ever do a refeed, these are on the menu. Note: Remind me to tell you the story about my year without chocolate some time, and the ensuing reunification party.
I will repost the recipe here for posterity’s sake 😉
Bacon chocolate chip cookies-
(this is for a FULL batch)
1 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/2 teaspoon hazelnut (or almond) extract
1/2 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups bacon bits*
*An important note- Be sure to use real bacon bits, not Bacos
Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible.
preheat oven to 350 degrees Fahrenheit.
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 while you ready the glaze.
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 and top with a small piece of crisp cooked bacon.