The role of today’s food blogger will be played by Connie’s husband, Jamie.
To the surprise of absolutely no one who knows me, I have a confession to make: I am the proud owner of an unbelievably potent sweet tooth.
I know, such a shocking revelation.
For me, temptation from all things sugar is at times too hard to resist. One indulgence in particular, whose appeal I am utterly powerless against, is the cookie.
One cookie leads to two. Two leads to three. Three leads to a number greater than I care to admit.
But at least my craving is satisfied, right? Not exactly.
Every time I venture down this slippery slope, I naively believe this sense of contentment will last. Unfortunately, it turns out to be a mere appetizer, inevitably followed by an entrée of regret coupled with a heaping side of self-loathing (and eventual tummy ache).
To frame this pattern in somewhat simpler terms: sucrose, fructose, glucose, comatose. Ugh.
During my university days, entire packages of Chewy Chips Ahoy were known to disappear at a single sitting—sometimes for dinner. At the time, I wore such feats as a badge of honour, pinned to what seemed to be an ever shrinking shirt.
Since then, I’ve managed to temper the intensity (and frequency) of my gluttony, bringing it to a more reasonable (and sustainable) level. That’s not to say my sweet tooth has been extinguished; rather it now sits dormant…most of the time.
Enter bacon chocolate chip cookies.
In a previous life (OK, earlier this year), I would allow myself one cheat day each week—typically Saturday—during which I would consume a reckless number of carbs. One afternoon, I happened to be on the Instructables website, when I came across a recipe that combined two of my favourite food items, chocolate and bacon, to form my favourite dessert – cookies. How could I resist? (Answer: I couldn’t. Read on.)
Included below is the recipe for bacon chocolate chip cookies that I’ve slightly modified to make it my own. Feel free to put your own spin on it.
- 1 stick of butter
- ½ c brown sugar
- ½ c granulated sugar (I have used ¾ c of brown and ¼ c of white sugar; it’s up to you)
- 1 egg
- ¾ tsp vanilla
- 1 1/8 c all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ c chocolate chips
- ½ c chopped Turtles (Your favourite chocolate bar or similar treat could also work. Try experimenting to see what works best.)
- 6-10 slices bacon (If buying from the grocery store, I recommend Maple Leaf’s Natural Selections brand)
- Fry the bacon to your desired doneness. The original recipe suggested I use an indoor grill to cook the bacon. Based on my own experience, I wouldn’t recommend it. Instead, try dicing up the bacon, then frying it in a pan. You’ll end up with a more intense bacon flavour and crispier pieces.
- Once the bacon is cooked, transfer to a plate and dab the pieces with a paper towel to remove some of the grease.
- Pre-heat your oven to 375F.
- In a relatively large bowl, add the butter, brown sugar and white sugar, and mix with a beater.
- Add the egg and vanilla to the mixture and continue beating.
- In a separate bowl, use a clean spoon to mix together the salt, baking soda, and flour. Once mixed, add to the other bowl and continue mixing with the beater.
- Add the chocolate chips, Turtles, and bacon to the mixture and mix with a spoon. Note: The original recipe also recommended not exceeding a 1:1 ratio of bacon to chocolate. Eff that. I increased the bacon quotient and suggest you do the same. In fact, try adding some of the grease from the pan to the mixture for more bacon flavour.
- After mixing the ingredients together, you may want to let it rest in the fridge or freezer for 15-30 minutes. That’s if you can wait.
- On a lightly greased baking sheet, place the scoops of dough approximately two inches apart (I used a tablespoon, but feel free to make your cookies smaller or larger). You can press the cookie dough down; however, I left the dough in balls.
- Place the cookies in the oven and let bake for roughly 10 minutes (or until the centres of the cookie are no longer gummy, and the edges are golden brown).
- Once they are done, wait a couple of minutes, then transfer them to a rack to cool.
Yield: approximately two dozen.
On their own, the cookies were a hit. The sweetness of the chocolate and the Turtles was complemented perfectly by the saltiness of the bacon.
But why stop there?
Bacon chocolate chip (and Turtles) cookies make a really great base for an ice cream sandwich (see pictures). Simply add President’s Choice Sprinkle Party Cake ice cream and enjoy!
Hint: If you find the cookies too rich, try placing them in the freezer and eating them frozen or partially thawed (Thank you, Geri).