It's Em-Effing Cookie-Baking Time: Chocolate Chip Bacon Cookies
It's the holidays. A time filled with magic and wonder -- a time when wishes are granted. A time when getting completely blackout drunk is socially acceptable and everyone's nice to grocery store cashiers. Any other time of year, people would call you creepy if you waited in line for hours to take a photo of your kid sitting in some old, dressed-in-velvet, fat dude's lap. But not now. No, this time of year, all that stuff makes sense. Sure, make out under some plants. Yeah, call that pancake batter "egg nog," and you can totally drink it from a cup. And if you're looking for a really special gift to give at the inevitable holiday potluck, you can make everyone believe in the magic of the holidays with these chocolate chip bacon pecan cookies from NPR:
Alice Laussade Chocolate chip cookies with bacon? Yes, Virginia, there is a Santa Claus. (He suffers from angina.)
Chocolate Chip Bacon Pecan Cookies
Makes about 18 thin-and-chewy cookies (or four cookies if you eat all the pre-cooked batter like we did)
5 strips bacon
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 stick (1/2 cup) unsalted butter at room temperature
1/2 cup white sugar
1/3 cup light brown sugar
1 large egg
1 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup chopped pecans
In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. (Repeat, chop finely. We chopped not so finely, and were a little weirded out by the bigger chunks of bacon.)
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In a medium bowl, whisk flour, baking soda and salt.
In a large bowl, using an electric mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, pecans and bacon.
Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread) on baking sheet. Bake for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center. Transfer to a rack and cool for 15 minutes.
Can be stored on counter top for one to two days, then refrigerated in an airtight container.
These cookies are really great. To be honest, though, we made ourselves delightfully sick on the batter. If we had though ahead a little, we would've cooked the whole package of bacon instead of just a couple strips and used the extra pieces as batter dippers.
We hear the nonbelievers. "Bacon in cookies??" Yes. Bacon. In cookies. Think about it: bacon's good, cookies are good. Now, they're together in one convenient package. Make this year magical. Make it a bacon-burp Christmas.