Alright, so as you all know my latest obsession is bacon-chocolate chip cookies and last week I promised you I would try to prefect them – while I have no yet decided on the perfect recipe I have learned a lot. For one – let the bacon sit in the dough for a while. The rest time will soften up your bacony bits as well as intensify their flavor. Also, the sugar used is important. Yes, sugar is sweet and so are cookies but the role sugar plays in baking is more complex than that: it adds volume, tenderness, texture, color, and acts as a preservative. I wanted fluffy gooey cookies so I used a lot of dark brown sugar which attracts moisture (more so than light) and reduces gluten content. Because there is less gluten the batter is lighter and therefore will rise more when baked. I know it sounds crazy, maybe it is crazy, but you seriously need to try folding bacon into your cookies – it is a surprising and wonderful combination.
Ingredients
½ c unsalted butter, melted and cooled slightly
1 c dark brown sugar
½ c white sugar
2 large eggs
1 t vanilla extract
2 c all-purpose flour
¾ t baking soda
1 t salt
9 oz semi sweet chocolate chips
8 oz cherry wood smoked bacon, fried and chopped
Method
1. Preheat oven to 375.
2. In a small bowl whisk together the flour, baking soda and salt.
3. In another bowl whisk the butter, sugar, eggs and vanilla together.
4. With a wooden spoon stir half the dry ingredients into the wet and stir until incorporated, add the rest of the dry ingredients to the wet and stir until fully combined and wonderfully sticky.
5. Add the bacon and chocolate chips, stir.
6. Cover with plastic wrap and refrigerate for at least an hour.
7. Bake 12 minutes or until the center is set and the cookies are a deep golden brown.
8. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
No comments:
Post a Comment