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Maple-Bacon Chocolate Chip Cookies

Maple-Bacon Chocolate Chip Cookies

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Mike "Tartags"

Mike "Tartags"

This recipe was born out of a challenge to include bacon in a cookie batter. While that has been done before, the inclusion of chocolate chips and maple together in a whipped batter make this a sweet-yet-savory chewy cookie treat!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
  3. Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.
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Reviews

Betsie Crocker
84

Betsie Crocker

1/24/2011

this is a good base recipe however I highly recommend you do the following add 1/2 cup of flour (2 1/2 cups of flour total), add 1/2 tsp of baking powder (1 1/2 tsp of baking powder total), add a tablespoon of bacon grease (reduce butter to 3/4 c of butter), and add 1/4 c of bacon (1/2 cup of bacon total). also its really important to have this batter chilled so it doesn't spread when you bake it. my friends LOVED my cookies. i hope this helps people out.

Keni
42

Keni

2/2/2009

Okay, let me first say that the only real issue I had with this recipe didn't involve the bacon! :) It was something like eating a chocolate chip pancake with syrup and a side of bacon. I wasn't put off by it, at all. Just make sure to cook the bacon crisp, crumble and drain well. However, I had to add more flour to this recipe. There isn't a high enough chip/dough ratio as written, to help hold the dough(only I used a mix of white and milk chocolate chips) and my first batch spread so much they LOOKED like the aforementioned pancakes. :) So, I just added another 1/4 cup flour, remixed and refrigerated it for a bit. The rest of the cookies were fine. Even though, as written, these just weren't the right consistency, I'm still giving it a 4 because the flavor which, to be honest, is likely what most folks will question, was good. A very rich cookie with a fun "don't tell them" ingredient. :)

Sweets
36

Sweets

5/25/2009

These were very good. A few changes that I made: First, I candied my bacon. Lay out 5 strips of bacon on a foil-lined cookie sheet (preferably one with sides) and sprinkle with light brown sugar (about 2tsp per piece of bacon.) Bake at 400 degrees, turning once. Once the candied bacon is cool, crumble into bits. Also, I could not find maple extract in my grocery store, so I used pure maple syrup that had been infused with cinnamon. It made the batter delicious! Lastly, I did not have a stand mixer available when I made these, so I made them by hand. I let my butter get extremely soft, then whipped it with a whisk for several minutes until it got very light in color. Then added the other ingredients as called for. There is a high fat to flour ratio in this recipe, especially with the bacon in it (even if you drain the bacon, there will still be a bit of grease that will get in the batter) so these cookies spread out quite a bit and get very flat. Next time I might add a little more flour to try and even out the fat/flour ratio. Overall, a good (and very different!) cookie.

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