There is a lot going on, & I Can’t Believe It Worked!
This bacon flavored chocolate chip cookie recipe was an interesting experiment for me. I’ve seen cookies be made with stand mixers, electric hand mixers, and just by trusty ‘ol spatula and hand. I met in the middle and used an egg beater. Yeah you read that right, and let me tell you, I sweated, I conquered, and it was well worth it. 😅
Flavors You Will Taste 👅
- Nutty
- Bacon-y/char (depending on the bacon fat you use)
- Toasted-esque
It will be gooey, chewy, and a little crisp on the edges, but the center of it is just how a chocolate chip cookie should be.
🍫 Move Over Mr.Wonka!
Now, this is a chocolate chip cookie, which means the chocolate of choice is IMPERATIVE! I am a fan of Guittard. For so long I was a fan of Ghiradelli, Nestle Toll House was okay, and Hersey’s I just wonder how it gets on to people’s shelves. This is your cookie though, you have it however you want.
Things I would change for next time
- Not browning the butter. It absolutely tastes good, but I don’t think I need it if I’m wanting a cookie with less labor involved (the lazy baker’s cookie)
- “Cream” the butter longer. I think if the butter was a little cooler and I kept with creaming/mixing the wet ingredients a little longer, I would of achieved more volume
Equipment
- OXO Good Grips Egg Beater
- Digital Kitchen Scale
- Ninja Foodi 10-in-1 XL Pro Digital Countertop Convection
- Mixing Bowls (medium and large)
- Heat resistant jar (minimum 1.5 cups) – I used Mason Ball Jar 12 oz
- Small or Medium sauce pot
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Bacon Flavored Chocolate Chip Cookies
Nutty, toasty, and charred cookie baked to perfection, made with no electric mixer!
- small sauce pot
- Mixing Bowls
- hand mixer
- Spatula
- ice cream scoop, cookie dough scoop
- baking sheets
- parchment paper
Dry
- 140 grams Bread Flour
- 110 grams All-Purpose Flour
- 11 grams Salt (kosher)
- 6 grams Baking Soda
Wet
- 150 grams Butter (unsalted)
- 80 grams Bacon fat (lard)
- 2.5 Tablespoons Water (room temperature)
- 150 grams Brown Sugar (dark)
- 95 grams White Sugar
- 10 grams Vanilla Flavoring (or extract)
- 1 grams Espresso Powder
- 1 Egg (large)
- 1 Egg Yolk (large)
- 185 grams Dark Chocolate (chopped)
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Line at least a couple (depending on size) baking sheets with parchment paper, set aside
Mixing the Dry
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In a medium bowl, whisk together flour, salt, and baking soda. Set aside
Browning the Butter
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In a small to medium sauce pan, melt the butter and bacon over medium heat.
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Bring the butter and lard to a boil, stirring frequently. **Careful not to burn yourself with the fat snapping/popping back at you. Taking it on and off the heat when necessary
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Remove the butter from the heat one it turns a nutty brown
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Pour the melted fat in a (min. of 1.5 cup) heat resistant container
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Allow it to cool for a few minutes, then carefully add water a TABLESPOON at a time. Bringing the liquid back up to 240 mL
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Set aside to bring it to room temp **Refrigerate to speed up process (about 10 minutes)
Making the Wet
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In a large bowl, add the brown sugar, white sugar, vanilla flavoring, espresso powder, and cooled brown butter
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Cream together with a hand mixer until light (texture, not color) and fluffy. **Depending how warm the butter is, this could take a while
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Add the egg and yolk. Beat until incoporated
Making the Dough
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Chop the chocolate bar into small chip size, or use prepared chocolate chips. Use a heavier knife to have an easier time chopping
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Working in thirds, add the dry mix to the wet and fold until there is no more flour left using a spatula
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Fold in the chocolate chips you chopped earlier
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Using a cookie or ice cream scoop, scoop even size doughs on to the baking sheet with parchment paper. You an place them side-by-side. Should all fit on one sheet
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Cover the cookie dough with cling wrap and refrigerate minimum 1-hour up to 12. **Longer it sits, the more flavor it gets
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Preheat oven to 350 F (180 C)
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With the other baking sheet(s), evenly place cookies about 2-inches apartment
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Bake for 12-14 minutes. My best cookies was from a 13-minute bake.
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Let cookies cool on the baking sheet before transferring (about 2-3 minutes)
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Serve and enjoy!
