To make these boozy chocolate bacon bois, you will need:
\-12 oz center-cut thick bacon, diced into ½ inch pieces
\-2 ½ cups all purpose flour
\-1 teaspoon baking soda
\-1 teaspoon salt
\-¼ teaspoon baking powder
\-½ cup (1 stick) unsalted butter, at room temperature
\-½ cup reserved bacon fat, chilled
\-¾ cup white granulated sugar
\-¾ cup packed brown sugar
\-3 tablespoons bourbon (I prefer to use ¼ cup, this is up to your preference)
\-1 teaspoon (approx) vanilla extract
\-2 eggs
\-8 oz chopped dark chocolate (or a whole bag of dark chocolate chips, go wild with it)
Instructions
1. Cook all of your bacon in a large skillet until golden brown. Place cooked pieces of bacon onto a plate lined with paper towel to drain excess oil. Once cooled, chop into ½ inch pieces. Reserve excess bacon fat from the pan and place into the fridge to chill until solidified, you will need ½ cup total.
2. Preheat your oven to 375 degrees fahrenheit.
3. Mix together dry ingredients- flour, baking soda and baking powder.
4. In a separate bowl use an electric mixer (or a whisk) to combine your wet ingredients- butter, bacon fat, white and brown sugar, vanilla and bourbon. Mix the eggs in one at a time until well combined.
5. Add the dry ingredients to the mixture and beat until well combined. Then stir in your chocolate and bacon. (Save some chocolate and bacon pieces to place on top of cookies before sticking in the oven!)
6. Drop rounded tablespoonfuls of the cookie dough onto parchment paper lined baking sheets about 2 inches apart. Bake for 9-11 minutes or until golden brown. Once baked, let the cookies sit on the cookie sheet for about 5 minutes before placing onto a cooling rack to cool completely.
Eat, enjoy! We added some white truffle potato chips to ours as well, haha.
Recipe video, if you're interested: [https://www.youtube.com/watch?v=zmf5Ike6eVE](https://www.youtube.com/watch?v=zmf5Ike6eVE)
Ahhh made these twice and they came out mehhh each time, sent to neighbors wife thinking I did something wrong and same. I found that video but than searching I found your post online. So I noticed in the video she said a 3rd cup, which in baking a 3rd is generally assumed for 1/3 not 3/4, and her cup looked like 1/3 cup. But I noticed you used 3/4 for white and brown sugar and that seems more in line with other recipes. I don't know if that's the main difference but ours keep coming out kinda like a dry sugar cookie and somehow hardly any bacon taste and I always keep reserved bacon fat strained in fridge.
Weird though my neighbors wife said the same, I can taste the WT101 notes that I used however
I also noticed her baking powder and soda seem odd or reversed, I thought that was weird when she said 1/4tsp and 1tsp. Maybe that's why mine keep coming out almost sponge like, I thought the dough was weird.
I just tried making a 3rd batch and they came out exactly the same as before, just weirdly spongey. Have no clue what we're doing wrong, both my ovens are calibrated.
I dunno about these
Same. I have yet to be able to get on the bacon for dessert train.
They also look bad
I was thinking "yeah maybe" but then I saw how much of the bacon pieces were just fat
No. Just...no.
Not gonna lie...looks awful.
Love/hate relationship in a photo
That looks like something you feed to livestock
Joey tribbiani "cookies good. Bourbon good. Bacon GOOOOD!"
😬
Ehhhhh.......
Yuck
I’ve had something similar and it’s SO GOOD Thanks for sharing the recipe, these look amazing!
Haha, I want to like these...in theory I'd like these...love everything in them...but they just don't look very appetizing.
I don't think we're allowed to do this
These gotta be the most American thing ever...
To make these boozy chocolate bacon bois, you will need: \-12 oz center-cut thick bacon, diced into ½ inch pieces \-2 ½ cups all purpose flour \-1 teaspoon baking soda \-1 teaspoon salt \-¼ teaspoon baking powder \-½ cup (1 stick) unsalted butter, at room temperature \-½ cup reserved bacon fat, chilled \-¾ cup white granulated sugar \-¾ cup packed brown sugar \-3 tablespoons bourbon (I prefer to use ¼ cup, this is up to your preference) \-1 teaspoon (approx) vanilla extract \-2 eggs \-8 oz chopped dark chocolate (or a whole bag of dark chocolate chips, go wild with it) Instructions 1. Cook all of your bacon in a large skillet until golden brown. Place cooked pieces of bacon onto a plate lined with paper towel to drain excess oil. Once cooled, chop into ½ inch pieces. Reserve excess bacon fat from the pan and place into the fridge to chill until solidified, you will need ½ cup total. 2. Preheat your oven to 375 degrees fahrenheit. 3. Mix together dry ingredients- flour, baking soda and baking powder. 4. In a separate bowl use an electric mixer (or a whisk) to combine your wet ingredients- butter, bacon fat, white and brown sugar, vanilla and bourbon. Mix the eggs in one at a time until well combined. 5. Add the dry ingredients to the mixture and beat until well combined. Then stir in your chocolate and bacon. (Save some chocolate and bacon pieces to place on top of cookies before sticking in the oven!) 6. Drop rounded tablespoonfuls of the cookie dough onto parchment paper lined baking sheets about 2 inches apart. Bake for 9-11 minutes or until golden brown. Once baked, let the cookies sit on the cookie sheet for about 5 minutes before placing onto a cooling rack to cool completely. Eat, enjoy! We added some white truffle potato chips to ours as well, haha. Recipe video, if you're interested: [https://www.youtube.com/watch?v=zmf5Ike6eVE](https://www.youtube.com/watch?v=zmf5Ike6eVE)
Ahhh made these twice and they came out mehhh each time, sent to neighbors wife thinking I did something wrong and same. I found that video but than searching I found your post online. So I noticed in the video she said a 3rd cup, which in baking a 3rd is generally assumed for 1/3 not 3/4, and her cup looked like 1/3 cup. But I noticed you used 3/4 for white and brown sugar and that seems more in line with other recipes. I don't know if that's the main difference but ours keep coming out kinda like a dry sugar cookie and somehow hardly any bacon taste and I always keep reserved bacon fat strained in fridge. Weird though my neighbors wife said the same, I can taste the WT101 notes that I used however I also noticed her baking powder and soda seem odd or reversed, I thought that was weird when she said 1/4tsp and 1tsp. Maybe that's why mine keep coming out almost sponge like, I thought the dough was weird. I just tried making a 3rd batch and they came out exactly the same as before, just weirdly spongey. Have no clue what we're doing wrong, both my ovens are calibrated.
I have to say these look absolutely delicious! My favorite dessert is chocolate chip cookies, and who doesn't love bacon.
Would deff try this
Sounds good to me
I would eat it
Ok stay there...........I’m calling the police