I think I may have figured out a way to improve chocolate chip cookies. Just add bacon! Salty, fatty bacon combines with dark chocolate morsels to make for a cookie that is decadently addictive. This recipe makes half the usual recipe of cookies, mainly because I was making smaller batches for my experiments but also because you need to eat these all up faster than non-baconated cookies.
Bacon Chocolate Chip Cookies
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
5 strips bacon, cooked and chopped fine
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, baking soda and salt.
In the bowl of a mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until everything is incorporated. Stir in the bacon, chocolate chips and pecans.
Drop by large tablespoons the cookie dough onto the baking sheet. They will spread, so put them 2 to 3 inches apart. Bake for 10 to 12 minutes, or until golden brown. They will still be soft in the center. Transfer to a rack and cool for 15 minutes.
Keep refrigerated in an airtight container.