Bacon Bourbon Chocolate Chip Cookies Recipe
Last week we posted a recipe for Bacon Bourbon Chocolate Chip Cookies on our Facebook page. It was a re-share of a share - well you know how it goes, but I want to thank the Recipe Girl for the original recipe which you will find here!! Basically I couldn't not try making these. I did not make them Gluten Free and they were enough to entice someone who shouldn't be eating gluten to eat at least five cookies! She told me later that it was well beyond worth it. The husband's co-workers? Totally beyond jealous. Seriously. Grown men, carpenters, openly weeping as he eats the cookies in front of them, smirking.
Bacon Bourbon Chocolate Chip Cookies RecipePrint
6 to 10 slices
of thick cut bacon
2 1/2 cups
all purpose flour
room temperature butter
reserved bacon fat
packed brown sugar
pure vanilla extract
- Cook off the bacon, until it's nice and crispy. Reserve 1/2 a cup of bacon fat and place it into a heat proof glass to cool in the fridge. You want it solidified, but not solid. Like room temperature butter. Drain the bacon and once cool enough to handle, break into pieces and set aside.
- Preheat your grill to 375°F and prepare for indirect grilling. You will likely only need one burner.
- In a large bowl combine the flour, baking powder, salt, and baking soda. Whisk or sift them together and set aside.
- In a separate bowl, or a stand mixer, combine the butter and bacon fat. Add the sugars, then the eggs one at a time, followed by the vanilla and the bourbon.
- Gradually mix in the flour, followed by the bacon and the chocolate chips. Save some of the larger, pretty pieces of bacon for topping a few random cookies later.
- Prepare a baking sheet in your preferred manner, non stick spray, silpat, etc. Spoon about 1 tbsp. of dough per cookie, leaving at least 1-inch of space around each one, onto your cookie sheet. You should be able to fit 12 per sheet.
- Bake over indirect heat for about 9 minutes each batch. If you find that your grill isn't baking evenly with one burner, turn the sheet around about half way through the 9 minutes.
- Once the cookies are baked, they will be golden brown on the edges, but still fairly soft in the middle. Move the cookies to a cooling rack and stick some of that reserved bacon in the top of the best looking cookies of that batch.
- Once the dough is gone, all the cookies baked, and cooled enough to eat without suffering too much from molten chocolate burns to the tongue, you can eat them.
- Store your cookies in an airtight container, in the fridge. Not that they will last long enough to make it there. But just in case.
Use the highest quality bacon, or better yet the homemade bacon here for these Bacon Bourbon Chocolate Chip Cookies, the fat is purer than the crummy store bought stuff, and the bacon can be as thick as you please.
Keep a slice of white bread, lemon, or apple in the container with the cookies to keep them moist. Don't forget to place a barrier between the cookie and the fruit, like a muffin cup, or piece of paper towel. No one wants a soggy cookie.
Dip them in coffee for even more flavorifficness, this also makes them a breakfast food.
These Bacon Bourbon Chocolate Chip Cookies are incredible. Some actually survived long enough to make it to the store in the fridge stage, if only because I hid them from our guests. This recipe made exactly 48 cookies somehow. I wasn't measuring precisely, and I am fairly sure my tablespoons are bigger than a tablespoon. But whatever, EXACTLY 48 cookies. And they're so good! Up there with those Smoked Pecan Bars good.