Candied Bacon Chocolate Chunk Cookies

May 15, 2019

Happy National Chocolate Chip Cookie Day! This cookie is our ultimate mashup.We take our Perfect Chocolate Chip Cookie recipe and amp it up with candied bacon from Chef Peter Sherman's new book, The Bacon Bible! The bacon adds adds subtle smokieness and a salty flavor that we absolutely love.

Candied Bacon Chocolate Chunk Cookies

Candied Bacon
12 slices thin bacon
3 tablespoons light brown sugar

1. Preheat oven to 375 degrees F. Lay bacon on two baking sheets, leaving room between each slice.

2. Sprinkle each slice with a few teaspoons of light brown sugar. Bake until the bacon is crisp and the sugar has created a coating, about 12 minutes.

3. Transfer the bacon to a baking rack and let cool until hardened.

4. Coarsely chop and set aside

Chocolate Chunk Cookies

2 cups plus 3 tablespoons AP flour
½ teaspoon kosher salt or ¼ teaspoon fine sea salt
¾ teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup packed dark brown muscovado sugar
1/3 cup packed light brown muscovado sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
10 ounces, milk, semisweet, bittersweet, coarsely chopped
1 recipe candied bacon, above

1. Preheat oven to 375 degrees F. Line baking sheets with parchment or silpats.

2. Whisk together the flour, salt and baking soda in a bowl.

3. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, beating after each until just incorporated. Add the vanilla extract and beat a few seconds.

4. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combine. Remove the bowl from the stand and fold in the chocolate chunks. Fold in the bacon bits and be careful to not break up too much. Cover the dough and refrigerate for at least 1 day and for best flavor up to 3 days.

5. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 10 minutes (should be slightly underbaked when you remove from the oven, cookies will continue to bake on the hot sheet pan.) Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.