Chocolate Chocolate Chip Bacon Cookies Recipe 445 Recipes

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
• Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
• Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
• Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
• Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

MAPLE-BACON CHOCOLATE CHIP COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
• Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
• Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

CHOCOLATE CHOCOLATE CHIP BACON COOKIES RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper then set them aside until you're ready to bake the cookies. Combine the flour, cocoa, baking soda, baking powder, and salt in a large bowl. Beat the butter, bacon fat, and both sugars in the bowl of a stand mixer, fitted with a paddle attachment, until light and creamy. Add the egg and the vanilla and mix until fully incorporated. Add the flour mixture in 2 batches and mix well after each addition. Add in the milk chocolate chips and chopped, cooked bacon and mix until evenly distributed. Spoon heaping tablespoons of the cookie dough onto the prepared cookie sheets and bake for 10-12 minutes. Let cool before eating.

BACON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
• Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack.

BACON CHOCOLATE CHIP COOKIES

Steps:

• Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
• While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
• Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
• Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
• Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
• Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
• Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
• Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
• While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
• When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
• Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
• Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).

BACON CHOCOLATE CHIP COOKIES!

Steps:

• 1. Preheat oven to 350 degrees. Sift together: flour, baking soda, baking powder, and salt together in a bowl and set aside.
• 2. Put the brown sugar in a medium-size bowl. Doing one strip of bacon at a time, put bacon in the bowl and totally coat with the brown sugar. Place the bacon flat on parchment lined baking sheet. Repeat until all are done. Any leftover sugar can be sprinkled onto the bacon in the baking sheet. Bake for about 12 minutes. Turn each piece of bacon over and baste with the bacon grease. Return to the oven and bake an additional 12 minutes (or until the bacon is well cooked and crisp... do not burn!). Remove from oven and set on rack to cool. Break up (or cut up) the bacon into small pieces the size of the chopped nuts and chocolate chips. Set aside until needed.
• 3. In a large bowl: Cream together the bacon grease, margarine, butter, and sugars. Add the eggs, vinegar, and vanilla. Slowly add in the flour mixture, when the dough is done, fold in the bacon, nuts and chocolate chips. Refrigerate dough in covered bowl for 3 hours minimum (I do mine overnight).
• 4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• 5. Drop a tablespoon of cookie dough at a time onto the parchment paper. Bake for 10 to 15 minutes (depending on your oven). The cookies should be golden brown. Don't remove them from the pan right away. Wait a couple of minutes first, then place cookies on a wire cooling rack. (If you don't have a wire cooling rack, place on a wax paper lined surface to cool completely).

BACON POTATO-CHIP CHOCOLATE COOKIE

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.
• Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.
• Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.

BACON CHOCOLATE CHIP COOKIES

Steps:

• An important note- Be sure to use real bacon bits, not Bacos *See large print at the bottom of this post*.
• Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible.
• Preheat oven to 350 degrees fahrenheit.
• Beat together the butter, sugars, flavouring and eggs until creamy.
• In another bowl, sift together the dry ingredients.
• Add the dry ingredients to the butter mixture and stir together.
• Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour.
• Add in chocolate chips and bacon bits. Stir until well integrated.
• Place dough on a sheet of waxed paper and refrigerate at least an hour.
• Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls.
• Set dough balls about 2 inches apart on.
• an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
• Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
• Maple cinnamon glaze Reipe.
• 2 cups powdered sugar.
• 1 tablespoon maple extract.
• 1 teaspoon vanilla extract.
• 1 teaspoon cinnamon (It has been suggested that 1 teaspoon may be a bit much, so go ahead and add to taste).
• Enough water to make a thick glaze.
• Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
• Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.