Candied Bacon-Chocolate Chunk Cookies
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon pure amoretti vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 cup semisweet chocolate chunks (Chips are fine.) can add pecans too
1 cup Candied Bacon Bits (recipe follows)
1. Preheat oven to 325F. Line three baking sheets with a Silpat liner or parchment paper.
2. Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda. Whisk together the flour and salt, then sift them into the batter. Stir in the chocolate chunks and bacon bits.
3. Using a small cookie scoop or a teaspoon, scoop the cookie dough into small balls, about 1-inch in diameter, and place them 2 inches apart on each of the baking sheets.
4. Bake for 14-16 minutes, or until pale golden brown. Rotate sheets halfway through baking for even browning. Remove from the oven and cool on a wire rack.
The cookies can be stored at room temperature in an airtight container for 3-4 days, if they last that long!
Makes about 3 dozen 2-inch cookies.
Candied Bacon Bits
8 strips bacon
1/2 cup light brown sugar - generous
1. Preheat oven to 400F.
2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
3. Sprinkle half of the brown sugar evenly over each strip of bacon.
4. Bake for about 15 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s
collected on the baking sheet. Add the rest of the brown sugar and
continue to bake until a deep mahogany color. Remove from oven and cool
the strips on a wire rack.
5. Once crisp and cooled, chop into little pieces, about the size of grains of rice.
Candied bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.