Swapped at the 2011 Cookie Swap by SE intern Paige Brocious
Adapted from iluvpork.com
- 1 lb of thick cut smoked bacon
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted
- 1 cup packed dark brown sugar
- 1 cup packed light brown sugar
- 1 cup white sugar
- 2 tablespoons vanilla extract
- 2 eggs
- 2 egg yolks
- 2 cups bittersweet chocolate chips
- 1 cup semisweet chocolate chips
For the bacon: Cook your bacon until crispy and set aside on paper towels to drain excess grease. Yes it is a lot of bacon but we are making a lot of cookies!
For the cookies: Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper. I used a little bacon grease.
Sift the flour, baking soda and salt together and set aside.
In a medium bowl, cream together the melted butter and all sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and chopped bacon by hand using a wooden spoon. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.