Chocolate Chip Bacon Cookies

So my husband had a very large test.. this test sorta determines your status as a PhD student.. ie if you get to stay in the program or not. Needless to say he was a little stressed out... but I had every confidence that he would pass with no problem.

I saw this recipe on my Pinterest page and knew that I had to make these and send them with him for is exam.

For starters I have to say that i have a chocolate chip cookie (ccc) dilema.. they are such a staple cookie and I always want to have them perfect.. even though i do not like ccc I have a very distinct idea of what the perfect ccc should be. I needs to be at least 3 inches in diameter with a chewy center, crispy edges, slightly puffy and have very visible chocolate chips. The tolehouse recipe on the back of the cc bag does not cut it.. martha stewarts chewy cc recipe in her cookies book is even worse. I have tried a baker's dozen of recipes and never have I come across the holy grail of ccc. Needles to say I was not expecting much from these cookies, just to be a mediocre ccc with some added candied bacon, but i knew that this would suit my husbands fancy.

So I started the recipe... lo and behold, the candying of the bacon did not work out.. not even one little bit, I ended up with a burnt gooey mess.

Game plan switch... go with the ccc recipe and just add crisp bacon at the step that the cc are added to the dough.

The first sheet came out of the oven and THE HEAVENS OPENED UP, ANGELS WERE SINGING AND I HAD FOUND THE HOLY GRAIL. These ccc fit the bill, big, chewy, crispy, with very visible chips.. plus a bonus.. BACON!

I wasnt even looking to perfect my ccc recipe, but it just happened, practically perfect in every way.. Just my luck, stop looking for something and it shows up on your doorstep.. or in your oven

So here is the recipe and added instructions that i did, modified from this recipe


8 Slices of thick cut bacon
2 1/4c Flour
1/2tsp Baking soda
3/4c Butter at room temp
1/2c White sugar
1c Brown sugar
1Tbsp Vanilla
1 egg
1 egg yolk
2 cups of semi-sweet chocolate chips
1/4c sea salt

1. Crisp bacon in a frying pan, until very crispy but not burnt. Then place on a plate with a paper towel to cool and drain while you prep the dough

2. Preheat oven to 325 degrees

3. Sift flour and baking soda together in a bowl

4. In a separate bowl cream the butter with both sugars til light and fluffly

5. Add the vanilla, egg and egg yolk to the butter sugar mixture and beat til combined

6. Slowly add the flower mixture to the wet ingredients and beat til combined, scrapping bowl as needed

7. Chop the bacon into 1/4 inch dices and add to the dough, also add the chocolate chips at this time. Mix until just combined.

8. Place golf ball sized balls of dough on a parchment or silpat lined cookie sheet and sprinkle with a pinch of sea salt

9. Place the sheet into the freezer for 5 minutes.

10. Bake for 8-10 minutes or until edges are brown rotating cookie sheet half way through. Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack


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