Dan’s Bacon Chocolate Chip Cookies
Makes approximately 36 cookies
- 1 Ib. thick-cut smoked/cured Main Street Meats bacon
- 3 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- 3 cups (about 14 oz.) bittersweet or semi-sweet chocolate, coarsely chopped
- Fry bacon until crisp and drain on paper towels. Chop bacon into approximately 1/4-inch pieces and set aside.
- Whisk together flour, baking soda, and salt in a small bowl.
- In a separate mixing bowl, use a flat wooden spoon to beat together butter, both sugars, and vanilla until smooth. If you have a mixer, use the paddle attachment. Add eggs one at a time until thoroughly mixed. Stir in flour mixture, followed by bacon and chopped chocolate, and continue to mix until all thoroughly incorporated.
- Pour mixture onto a lightly floured work surface and divide dough into quarters. Shape each portion into a log 9-10 inches long. Wrap logs in plastic wrap and refrigerate at least 8 hours, but preferably 24 hours. The firmer they are when you cut them, the thicker the cookie.
- Preheat oven to 350° and line two baking sheets with parchment paper. Slice logs into disks 3/4-inch thick and place disks on the baking sheets about 3 inches apart on all sides.
- Bake until cookies are lightly browned, about 10 minutes. For more even baking, give the baking sheets a 180-degree turn halfway through the cooking time. Remove cookies from the oven and allow to cool. Enjoy!
“The credit for this recipe actually goes to Main Street Meats, where I learned from one of the cooks, Milton White. Everyone loves the bacon at MSM, so much so that they begged us to create a dessert with it! Hey, if it’s bacon and chocolate, what could be better?”
– Dan Key, Chickamauga, GA