Didja think I wouldn’t read that post… hon.
Referring to my previous, yet highly whimsical blog as a *BARF* baking BLOG? You obviously glanced over the pepper vodka, beef jerky, Italian sausage, beer and brats and the world famous bacon brie swammich posts. It was a regular party over there! Oh and a few items of note: 1) I don’t recall you objecting while your mouth was full of said baked goods and B) remember it was YOU who helped BAKE this…
But like any relationship, there has to be give and take. And Jeff is going to give me hella grief if I don’t post more then baked goods. Even tho this IS THE HOLIDAY season, and no one wants to bring brisket to a cookie exchange…
So I decided to meat him half way. Ha haa! Meat him. I slay me.
I about perfected my basic chocolate chip cookie recipe this past weekend. I would post those but none are left because oh that’s right – someone helped EAT them… so instead I am going to combine that recipe, with a special something from my recipe bag o’ tricks. Sure to quell even the crankiest of meat eating beasts.
Chocolate Chip Maple Bacon Cookies
That sound you just heard was Jeff’s head exploding.
I did something in this recipe that might freak a few people out. I never did it when I made these before but I thought why the hell not. Let’s throw down that smoked meat gauntlet! You may want to sit down…
Ok – let’s start.
8 slices of thick cut, high quality, bought from the butcher, bacon, diced. (PLEASE not pre-packaged slimy stuff… blech.)
1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1/2 c REAL maple syrup (You there. Put down Mrs. Butterworth.)
1 T Vanilla
2 1/2 c AP flour
1 t baking soda
1/2 t cream of tartar (optional – see note.)
1 1/2 c chocolate chips
Cook up bacon slowly in a pan till crisp. Remove bacon to paper towel to drain and strain the rendered bacon fat from the pan. Measure out 1/4 cup of that bacon fat and place in the fridge to cool. (Be sure to save the rest of that fat for future use.) Scared yet?
After the bacon fat has cooled, add to the butter and whip till combined. I told you to sit didn’t I? You could easily just use 3/4 cup of butter or even a whole cup, which is what I usually use for my regular ole’ chocolate chip cookies. But that bacon fat was just STARING AT ME. Taunting me. So I thought why not.
When thoroughly combined with the butter, add the eggs, vanilla, sugars and maple syrup. Whip into submission.
Combine the flour, baking soda and cream of tartar and add to the butter and sugar mixture till just combined.
You will notice the lack of salt here. I felt that the bacon fat and the bacon itself added quite enough where no extra would be needed.
Fold in chocolate chips. Then the bacon. Mmmm bacon.
Note: The cream of tartar gives the cookie surface more definition. Without it you get a very smooth cookie. If that is the look you like, you can omit this as it is strictly for cosmetic purposes.
Chill the dough. Un-chilled dough will spread out so thin when baked you can see thru the cookies…
Once chilled, place balls of dough on a pan and throw it in a pre-heated 350° oven for 10-12 minutes (till golden my friends) and then remove to rack to cool.
Enjoy enjoy enjoy!
I bet you take back that BARF baking crack now…