Ever since reading the NY Times article on the perfect chocolate chip cookie that recommended aging your cookie dough three days in the fridge (http://www.nytimes.com/2008/07/10/travel/10iht-09chip.14376338.html), my wife and I have made it a point to age our dough whenever possible.
This week, however, I'm planning on baking those maple-cinnamon-glazed bacon bacon chocolate chip cookies that made the rounds around the web a few months ago (http://www.joeydevilla.com/2007/12/09/bacon-chocolate-chip-cookies-with-maple-cinnamon-glaze/) for a work function. The dough contains little bits of crispy bacon mixed in to the dough before baking.
Now, if you've ever aged cookie dough in the fridge, you know how hard the dough can get. I imagine I'll have a hell of a time mixing in the bits of bacon after aging and I'll end up with cookies that are more akin to bacon pin cushins rather than having the bacon truly integrated into the dough.
So my question: do you think it's safe to mix the bacon in with the dough before aging? Will the bacon spoil while aging in the dough for three days? Are there any dangers of botulism? What would you guys do? I'd probably just take my chances if I were just making the cookies for myself, but since I'm serving them to other people -- at work, no less -- I'm a little more cautious. What would you guys do?
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