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November 4 2010

Courtesy of Brian Keltner. Going to make these this weekend. Bacon Chocolate Chip Cookies Adapted from The New York Times Makes about 2 dozen cookies While the 24-36 hour rest period is important for creating great flavor in these cookies, I didn’t want the bacon to sit in the cookie dough that long. I was worried it would lost it’s crispness and leach salt into the dough, leaving me with overly salty cookies. Folding in the bacon at the last moment before baking avoids this problem and yields nice crisp bacon pieces in the cookies. Ingredients 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) AP flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/4 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content 6 slices crispy bacon, chopped Directions In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside. Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand. Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours. When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper. When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Courtesy of Brian Keltner. Going to make these this weekend.

Bacon Chocolate Chip Cookies

Adapted from The New York Times
Makes about 2 dozen cookies

While the 24-36 hour rest period is important for creating great flavor in these cookies, I didn’t want the bacon to sit in the cookie dough that long. I was worried it would lost it’s crispness and leach salt into the dough, leaving me with overly salty cookies. Folding in the bacon at the last moment before baking avoids this problem and yields nice crisp bacon pieces in the cookies.

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) AP flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
6 slices crispy bacon, chopped

Directions

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.

Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.

Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.