i made this week’s bake to celebrate the birthday of one of my besties. although his first love is chicken wings, i learned from my experience making buffalo chicken cupcakes for last year’s super bowl that it’s hard to convince people to get down with meat on sweets (insert gob bluth-style “come on!”)… except when it’s bacon, of course…
weekly bake #10: whiskey bacon chocolate chip cookies
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 strips bacon
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tablespoons good whiskey (or bourbon)
- 1/3 cup semisweet chocolate chips
cost: around $15
soundtrack: ice cube’s essentials (like, how great is “it was a good day”? seriously.)
1. preheat the oven to 350 degrees. combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl.
2. cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. transfer to a plate to cool and reserve 2 tablespoons of the drippings and set aside to cool.
3. beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and bourbon and beat until light and fluffy, about 2 more minutes. add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.
4. crumble the bacon then stir it and chocolate chips into the mixture. form the dough into 1″ balls and arrange 2 inches apart on an ungreased baking sheet. (or one of these bad boys!)
5. bake for about 8 minutes for chewy cookies, 10 for crispier cookies. eat 2 warm then brush your teeth or you will eat all of them and your birthday present will be ruined.
6. light on fire (via candles… don’t really light them on fire) and serve to a friend while singing “happy birthday” or another jovial saying at an embarrassingly loud volume.
facepalm moments: i could only taste the whiskey a little bit, so i am thinking i might try also soaking the bacon in it for a while before adding in next time. any other suggestions?
recipe adapted from whiskey disks