I had never baked with bacon before. Actually, until I made these cookies I’d never even made good bacon successfully. But when a friend mentioned chocolate bacon cookies I couldn’t resist the urge to make some. Then another friend mentioned adding toffee and it became too much. I had to make them as soon as possible. I took a favorite cookie recipe, spruced it up a bit, and everyone loved them. Even people who were hesitant about a sweet and savory bacon dessert were impressed.
The trick is to get the bacon nice and crispy beforehand. Place it in a single layer on a rack over a baking sheet and cook it low and slow (350 degree oven) until the fat has rendered out and all you have left are thin, crisp strips of bacon. Let them cool and chop them into small but not tiny pieces before adding them to the batter.
Bonus: keep the bacon fat for tossing with potatoes before roasting, sauteing vegetables or whatever else strikes your fancy. Sure it’s bad for you, but isn’t that part of the joy of it?
double chocolate toffee bacon cookies
makes 4 dozen cookies
2 1/4 cups flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup (2 king size bars or 4 regular bars) Heath bar, chopped
12 slices of crispy bacon, chopped
Preheat oven to 375 degrees. In a small bowl, combine flour, cocoa, baking soda and salt. In a mixer, or a separate bowl with a hand mixer, beat together the butter, sugars and vanilla extract until it’s creamy. Add the eggs and beat together until fluffy, about 2 minutes. Gradually add in the dry mixture until combined thoroughly. Add the chocolate chips, toffee and bacon.
Drop the dough by rounded tablespoon onto an ungreased baking sheet and bake for 8-10 minutes. Let them cool on the tray for a few minutes before moving them to a rack to cool.