The combination of bacon and chocolate have been all the rage for the past few years now. There's chocolate covered bacon, bacon chocolate chip pancakes, bars of chocolate with bacon bits, and anything else you can image. It's about time I join the bandwagon, albeit maybe 2 years too late, and create some sort of bacon/chocolate Frankenstein cookie.
These sweet and salty cookies are an amalgamation I pieced together using a Korova chocolate sable cookie dough and studding it with bits of crispy bacon and dark chocolate.
I used a 70% dark chocolate bar for the chocolate pieces and real bacon, not the bottled bacon bits. The texture of these cookies is slightly sandy, and also crispy too from the bacon. If you can wrap your mind around eating meaty cookies, give these a shot. I think you'll be surprised how good they are.
Bacon Chocolate Cookies
Adapted from a Dorie Greenspan recipe
(makes about 30-36 cookies)
1 1/4 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder
1/2 tsp baking soda
11 tbsp unsalted butter, softened at room temp
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/2 tsp fleur de sel or 1/4 tsp fine sea salt
1 tsp vanilla extract
3.5 ounce bar of bittersweet chocolate, chopped into tiny bits
6 slices of bacon, cut into 1/4-inch pieces, cooked until crisp and drained of fat
Make the dough:
Sift the flour, cocoa and baking soda. Set aside dry ingredients.
In the bowl of a stand mixer, beat the butter on medium speed until soft and creamy. Add both sugars, salt and vanilla and mix for 1 minute. You don't want to beat too much air into this batter.
On low speed, add in the dry ingredients and mix just until the dry ingredients are incorporated. Beat the dough as little as possible (it's okay if it's a bit crumbly). Add the chocolate bits and bacon, mix just to incorporate.
Turn the dough out onto a work surface, gather it into one mass and divide it in half. Working with one half at a time, shape the dough into logs that are 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 1 hour and up to 3 days.
Preheat the oven to 325F. Line your sheet pan with parchment paper.
Remove the chilled logs of dough from refrigerator. Using a sharp thin knife, slice the logs into rounds that are about 1/2 inch thick. Place slices on your prepared sheet pan, about 1 inch apart.
Bake for 12 minutes. The cookies won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack.