Brownie Bacon Cookies—You know you want to try it!
So we had a little bacon left over from BLT night, and of course I thought, Why not add it into cookies? The idea isn’t as far-fetched as it sounds. I’d watched some Food Network show with my kids a while ago where they featured chocolate-dipped bacon served at some high-end restaurant. There’s something about adding a bit of smokiness and salt to chocolate that intrigued me (and my crew). Since then, I’ve been wondering how adding a some bacon to my favorite chocolate cookie recipe would go over.
My kids were game—in fact, my oldest has been bugging me for weeks to give the cookies a try ever since I mentioned the idea. You see at her middle school cafeteria table there’s a bit of a competition going to see who can bring in the most unusual—and tasty—foods. Last week one classmate brought in blueberry-banana smoothies in a couple of thermoses, while another girl brought Korean sushi and another treated the group to ribs. This is no typical middle school group—they’re a table of foodies-to-be. (Those who have the audacity to buy the cafeteria fare have to share their French fries with the group as penance.) She’s thrilled to take in the brownie bacon cookies to school (I think they’ll go over better than the spinach brownies, but we’ll see).
Now just how do you add bacon to cookies? I chose a cookie recipe with plenty of melted dark semi-sweet and then upped the chocolate flavor with some black onyx powder (I buy this at a local spice shop but you can substitute Espresso powder or even cocoa powder to get the same kick).
The recipe also calls for mini-chocolate chips. I never seem to have minis anyway, so I always use the food processor to crush down regular-sized chocolate chips. This time, I added the cooked bacon pieces to the processor first, gave it a few pulses and then added in the chocolate and pulsed until the chips were broken down and infused with bacon. I folded this mix into the dough as the last step before forming logs of cookie dough that went into the fridge.
The rest was easy—I cut the cookies and put them on baking sheets then played with some of the toppings. To some, I added pecans for extra texture; others got a dusting of raw sugar.
The cookies turned out perfectly shaped, nice crispness and without an overwhelming bacon flavor. Instead, the bacon adds a hint of earthiness to the cookie with the initial bite and then a stronger smoky flavor as an aftertaste. I was surprised my oldest daughter had a so-so reaction to the cookie, my middle daughter asked for seconds—and thirds (my youngest just asked for more Cheerios because that’s truly her favorite dessert anyway, but that’s another story). I would definitely make these cookies again to serve as an unusual dessert after a casual meal.
1 ½ cups sugar
1 cup butter
1 cup semi-sweet chocolate chips + ¾ cups semi-sweet chocolate chips
1 teaspoon vanilla
2 ½ cups flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1-2 teaspoons Espresso powder or Black Onyx powder (optional)
4 pieces fully cooked bacon
- In a large, glass measuring cup melt together the sugar, butter and 1 cup chocolate chips in the microwave. Heat at medium-power for 2 minutes, stir and then repeat in 30-second intervals or until the mixture becomes smooth. Allow to cool to room temperature.
- In a large mixing bowl whisk together the dry ingredients.
- Add the egg and vanilla into the cooled chocolate mixture. Mix the dry ingredient into the chocolate mixture using a hand mixer at medium speed.
- In a small food processor, pulse the bacon slices a couple of times then add in ¾ cup of the chocolate chips. Pulse until the pieces become broken up to the size of mini-chocolate chips. Stir the chocolate-bacon bits into the dough.
- Divide the dough in half and form into two, 9-inch logs on wax paper. Roll the logs in the wax paper and store in the refrigerator for at least 3 hours.
- When you’re ready to bake, preheat the oven to 375 degrees Fahrenheit. Using a sharp knife cut the cookies into 3/8” slices. Add these to a lightly greased cookie sheet. Bake for about 9 minutes or until the edges become just barely browned. Allow to cool a few minutes on the pan before removing. Eat! Our crew found that the cookies were much better on day two.
*Makes about 3 dozen savory-sweet cookies.
about 2 weeks ago - 1 comment
In honor of Germany’s recent World Cup win we made Black Forest Cupcakes. Black Forest cake is the quintessential dessert of the southwest Germany home to Schwarzwald (yes, Black Forest in German). It’s known as the setting for many of the Brothers Grimm’s collected fairy tales with its rolling hills that dip into valley towns and More >
about 2 months ago - 2 comments
Once a year my mother would make chocolate mousse. It was usually at Christmas time. Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is More >
about 2 months ago - 2 comments
Tres Leches translates into three milks cake. With nearly the consistency of a pudding cake, the dense cake batter is designed to soak up a sweetened milk glaze that you pour over it before after baking and before adding the frosting. I first sampled the traditional vanilla tres leches not in Mexico, but La More >
about 4 months ago - 2 comments
My husband has asked me never to make these cookies again. Ever. They’re just too addictive. It’s impossible to eat just one and so we’ve been chowing down these homemade Girl Scout Thin Mints. See, I had to make Thin Mints. We didn’t have any Girl Scouts come by and so I was left to More >
about 5 months ago - 4 comments
Layered with two kinds of ice cream and topped with an impossibly golden meringue topping, Baked Alaska is an impressive dessert to serve to your family (invite guests for this one!). Here’s the secret: it’s really easy to make. The key? Be patient and have lots of freezer space. Lots. So keep it cool for More >
about 6 months ago - 1 comment
Admission: I’m a Broncos fan and fully expect them to win the Super Bowl this Sunday (even though Peyton Manning has a 0-4 playoff game record when it comes to temps under 40 degrees). These easy chocolate almond footballs are a fun way to dress up your Super Bowl party table or top game-day More >
about 7 months ago - 5 comments
Thank you Kris Bordessa at Attainable Sustainable for introducing me to this fabulous fudge recipe. I put my own spin on it this Christmas season by infusing it with some of my favorite ingredients–coconut and walnuts. Recipe Servings: 1 9×13″ pan — plenty of thick pieces Ingredients 3 cups semi-sweet chocolate chips 1 More >
about 7 months ago - 4 comments
Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint More >
about 9 months ago - 2 comments
Ohio inspires ice cream makers. The proof? Jeni’s Splendid Ice Creams started serving scoops in 2002 in Columbus and blossomed into an ice cream dynasty. Jeni Britton Bauer’s book Jeni’s Splendid Ice Creams at Home has become New York Times Best-Selling cookbook teaching regular cooks to craft Jeni’s signature flavors like Brambleberry Crisp, Salty More >
about 11 months ago - 1 comment
We have brinner a lot around my house. Breakfast for dinner works for my busy crew since it’s quick to put together. Ingredients for breakfast sliders: Mini-buns–I get them in my grocery store’s deli section but Pepperidge Farms has slider buns available, Hawaiian rolls work well, too Breakfast sausage patties and/or bacon slices–I’m hooked More >