It’s the weekend and that means its time to anther installment of “Weekend Cooking“. This weeks recipe comes from Elisa, a friend from work. She made me Chocolate Chip-Bacon-Pecan Cookies for me for my Birthday.

She made these before and I thought they were amazing. Other people were a little taken back, but I think thats because they don’t like the idea of eating bacon for a dessert. Everyone said that the flavors were good and they enjoyed the cookie but they couldn’t eat it with out making a face.

This time when she made the cookies I didn’t share many with the people at work. I wanted to share this batch with fellow bacon lovers. Sadly, I eat most of them myself so the only other people that tried them were Beth and my Mom. They both loved them and really like that fact that the bacon added something savory to the cookie.

Here is an eating tip: The longer you have these cookies around the more bacony they taste. These cookies are like a good soup, there better the next day.

Next time your in the mood for cookies give these a try. Elisa says that she really like the cookie dough this recipe makes. You can add any mix ins you want to the dough to make an original bacon cookie.

Chocolate Chip-Bacon-Pecan Cookies

Makes about 18 thick-and-chewy cookies

What you will need:

  • 5 strips bacon
  • 1 cup, plus 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 stick unsalted butter at room temperature
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cups semisweet chocolate chips
  • 1/2 cup chopped pecans

Directions:

  1. In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.
  2. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  3. In a medium bowl, whisk flour, baking soda and salt.
  4. In a large bowl, using an electric mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, pecans and bacon.
  5. Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread) on baking sheet. Bake for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center. Transfer to a rack and cool for 15 minutes.
  6. Can be stored on countertop for one to two days, then refrigerated in an airtight container.

This recipe is from a NPR article called, Bacon Gets Its Just Desserts. Be sure to check out the article there are a few other good looking recipes you might want to try.

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One Response to Chocolate Chip, Bacon, Pecan Cookies

  1. Dug says:

    I am so looking forward to you bring a batch of these cookies with you to Ocean City this year. Can’t wait. They would taste good with a cold bottle of Lancaster Brewery Milk Stout.

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