Bacon & Chocolate Chip Cookies With Maple Cinnamon Glaze
"Yes, really. After recently having a bacon chocolate bar (made by the skilled hands of those at Vosgues Haute Chocolat) and loving it, I was inspired to make the same thing in cookie form. It's the prefect combination of savory and sweet. Adults can't get enough of them. Try them and I promise you'll be making a second batch!
Thank you Dallas Morning News!
Preparation time, below, includes 1 hour of chilling the dough."
photo by limeandspoontt
- Ready In:
- 1hr 40mins
- Ingredients:
- 17
- Yields:
-
3 dozen
- Serves:
- 18
ingredients
- 3⁄4 cup butter
- 2⁄3 cup packed brown sugar
- 2⁄3 cup granulated sugar
- 1 teaspoon hazelnut extract or 1 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 2 eggs
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dark chocolate chips or 1 cup semi-sweet chocolate chips
- 2 lbs bacon, cooked and crumbled (about 2 cups)
- 1⁄2 lb bacon, cooked in whole strips
- 2 cups powdered sugar, for the maple glaze
- 1 tablespoon maple extract, for the maple glaze
- 1 teaspoon vanilla extract, for the maple glaze
- 1⁄2 teaspoon cinnamon, for the maple glaze
directions
- In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
- Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
- Place dough on a sheet of wax paper and refrigerate at least 1 hour.
- Preheat oven to 350°F.
- Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
- Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
- Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.
Questions & Replies
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Any suggestions on type of bacon? Would maple bacon be too overpowering? Want to be sure I get this recipe right! Thanks.
Reviews
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Spectacular! Brilliant! Yummy! As I write this, I am in process of posting my own version of this recipe. I can't bear to throw out bacon fat only to add butter, so I've adjusted this recipe to use the bacon fat instead of butter. I was afraid it would be too salty but it's not. Thank you for the inspiration. -
Amazing. Awesome. Delicious. I've made these for a bake sale and two Christmases, and out of dozens of people not even one person was anything less than impressed. For those afraid of the bacon, let me say that it does not stand out, but rather blends with the other flavors quite well.
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My hubby's a bacon lover, and he flipped for these. I also added bacon fat with the butter. -
The bacon adds a lot of flavour to these cookies and of course compliments the maple flavour beautifully.
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Made these for co-workers. I had stored them in the frig to take in the morning; not great cold at all. However, as they came to room temp, the more everyone loved them! Must admit just reading the recipe pretty much made me turn ill - BUT I have ALWAYS had an aversion to bacon and sweet, pancakes/syrup must be on separate plates from bacon, so pay no attention to me. These will be toted into the office again soon!
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Tweaks
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Spectacular! Brilliant! Yummy! As I write this, I am in process of posting my own version of this recipe. I can't bear to throw out bacon fat only to add butter, so I've adjusted this recipe to use the bacon fat instead of butter. I was afraid it would be too salty but it's not. Thank you for the inspiration.
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I've been on a huge baking kick lately, which is great for my college-aged brother and my friends. And BAD for my sweet tooth. Besides baking, I have been learning a lot about wine pairings and recipes. My local sommelier, Mary, is GREAT: Knowledgeable and sweet. And her wine recommendations in the twenty-something price range are perfect.
Someday I also hope to be able to cook like my Grandma.
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