Combining the sensations of smokey, salty, sweet and spicy, this recipe takes chocolate chip cookies to a whole new level.
Course Dessert, Snack
Cuisine dessert
Dish Type cookies
Cooking Style Baking
Seasonal Father's Day, Holiday season
Ingredient Bacon, chocolate chips
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Chilling Time 2 hourshrs
Total Time 40 minutesmins
Servings 24cookies
Author Tina Casaceli
Ingredients
1cupcherry wood smoked bacon*
1 2/3cupold fashioned oatmeal
1 1/3cupall-purpose flour
2/3tspbaking powder
2/3tspbaking soda
1/4tspsalt
1tspchipotle powder
1cupunsalted butter
2/3cupsugar
2/3cupbrown sugarfirmly packed
1large egg
1egg white
1tspvanilla extract
12ozextra bitter chocolate chunksor dark, 1 bag
*If cherry wood smoked bacon is unavailablesubstitute with another hardwood smoked bacon., !
Instructions
Preheat oven to 350 degrees.
Lay bacon on a foil or parchment-lined baking sheet and place in oven at 350 degrees for 15 minutes or until bacon is fully cooked and crisp. Remove from pan cool before chopping into bacon bit-sized chunks. Set aside.
Measure out 1 2/3 cup oats then process in food processor until finely ground.
Combine ground oats, flour, baking powder, baking soda and salt and chipotle powder. Set aside.
Beat butter on medium until creamy (2-3 minutes).
Gradually add granulated and brown sugars, beat well.
Add egg, egg white and vanilla, beating until well blended
Gradually add dry ingredients to butter mixture.
Fold in chocolate and bacon.
Transfer dough to refrigerator and chill for at least 2 hours
Scoop desired size onto baking sheet and bake for approximately 10 minutes @ 350 degrees.