Nothing beats a warm, gooey chocolate chip cookie, except when that chocolate chip cookie has smoky, salty crumbled bacon added to it. Perfectly baked every time thanks to the wonders of NUCU baking sheets.
- ¾ cup Light brown sugar, packed
- 1 cup Crumbled candied bacon
- 1 cup Semi-sweet chocolate chips
- ½ tsp. Baking powder
- 1/8 tsp. Baking soda
- 2 ½ cup Unbleached all-purpose flour, sifted
- 2 lg. Eggs
- ½ tsp. Fine sea salt
- ½ cup Granulated sugar
- 10 Strips Bacon
- 1 tsp. Vanilla extract
- 2 Tbsp. Bacon grease, cooled
- 1 stick Butter
- ¼ tsp. Chipotle chili powder
- ¼ tsp. Fresh ground black pepper
- ¼ tsp. Ground cinnamon
- 4 Tbsp. Light brown sugar
Pre-heat oven to 375 degrees. Place sliced bacon on a small NUCU baking sheet. In a small dish, combine 4 Tbsp. brown sugar, cinnamon, pepper and chili powder. Sprinkle half of mixture over bacon. Bake bacon for 15 minutes. Remove pan from oven and turn bacon slices over. Sprinkle remaining sugar mixture over bacon. Bake an additional 10-12 minutes or until glazed and crispy. Transfer bacon to a plate and let cool completely. Cut 4 slices of cooked bacon into thin strips and set aside. Finely chop remaining bacon and set aside.
For cookie dough, combine butter, bacon grease (cold), vanilla extract, 3/4 c. light brown sugar (packed), granulated sugar, fine sea salt, and eggs. Using an electric hand blender, cream mixture on low speed until well blended and smooth. Increase speed to medium and beat until light and fluffy.
Combine flour and remaining ingredients except thinly sliced bacon in a medium bowl. Blend mixture into the batter until combined. Transfer dough to 2 NUCU cookie sheets by heaping tablespoons 2” apart.
Place reserved sliced bacon on top. Bake for 12-14 minutes or until lightly browned. Remove from oven and let cool before transferring to NUCU cooling rack. Enjoy.
Note: To save time, the candied bacon in step one can be replaced with pre-cooked and crumbled bacon.