Bacon Studded Chocolate Chip Cookies
A chewy chocolate chip cookie full of chocolate chips and chopped candied bacon bits
Servings: 2 dozen cookies
Ingredients
- 150 g bacon raw
- 183 g sugar (2)
- 92 g water
- 114 g butter room temperature
- 98 g brown sugar
- 102 g white sugar
- 40 g egg
- 2 g vanilla
- 102 g cake flour
- 98 g all purpose flour
- 2 g baking powder
- 3 g baking soda
- 4 g salt kosher
- 200 g chocolate chips
Instructions
- Lay bacon on sheet pan and bake at 400* for 20 minutes or until crispy. Drain and cool.
- In small pot, heat water and sugar (2) until clear and dissolved. Add bacon strips.
- Soak bacon in simple syrup for 90 minutes. Keep syrup at a very low simmer, turning off heat if needed. Do not boil or the syrup will reduce to a caramel.
- Remove bacon and drain on wire rack, with parchment lined cookie sheet underneath.
- Strain syrup and store in refrigerator.
- Once cooled, chop bacon finely. Set aside.
- Sift dry ingredients together
- In large mixing bowl or stand mixer, cream butter and brown and white sugars for 3-5 minutes. Mixture should be light and fluffy.
- Add egg and vanilla, mix thoroughly.
- Slowly add sifted dry ingredients until just moistened.
- Fold in chocolate chips and chopped bacon.
- Place plastic wrap touching dough and refrigerate 24-72 hours.
- Bring dough back to room temperature, about 1-2 hours.
- Preheat oven to 350*
- Scoop onto baking pan with a medium (2 Tbsp) scoop
- Sprinkle dough balls with fleur de sel or coarse sea salt. Bake at 350 for 15-18 minutes or until just set.
- Cool on pan for 5 minutes, remove to wire rack to cool completely.
Notes
Dough can be frozen in scooped cookie balls for up to 6 months.