August 4 is National Chocolate Chip Day. This is not to be confused with Chocolate Chip Chip Cookie Day. The other day I did a great recipe for Chocolate Chip Cheesecake for National Cheese Cake Day. On Chocolate Chip Cookie Day, I did a little History on the Toll House Cookie with several recipes for Chocolate Chip Cookies including Overload Chocolate Chip Cookies.
I've also had several chocolate recipes and reviews of chocolate bars that include bacon, so for Chocolate Chip Day, I thought I'd add Sal Towse's comments for Bacon Chocolate Chip Cookies that was on the original blog, as well as a recipe for Bacon Chocolate Chip Cookies. You can decide how much bacon and how many cups of chocolate chips when you make your own. Either way, they are going to be delicious.
Bacon Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups high quality Dark Chocolate Chips (65% or more cacao)
10-12 slices Smoked Bacon, cooked to a crisp and then finely chopped
PREHEAT oven to 375° F.
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add chopped, cooked Bacon and mix for 1 minute. Stir in Chocolate Chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
Here are Sal Towse's comments on her own Chocolate Chip Bacon Cookies:
1C dark semi-sweet chips and 3/4C (i.e. 3/4 lb uncooked) bacon bits. The recipe I was working from also added 1C white chocolate chips (of which I had none) and used 2C (2lbs!!! uncooked) bacon bits so the ratio I used was about the same, but I do like to have a =little= dough in between my bits of chocolate and bacon. Recipe says NOT BACOS only real bacon bits. The fat in the dough is butter. I cooked the cookies almost all the way and cooled them on racks, then put them back on a cookie sheet (2 1/2 cookie sheets worth onto one cookie sheet). Right before dessert, I put the cookies back in a 350 degrees F oven for three minutes. Guests thought I'd somehow miraculously been baking cookies while we ate dinner.
Combine the two, and you have a great new recipe for Chocolate Chip Bacon Cookies.