|Bourbon Bacon Chocolate Chunk Cookies|
Maker’s Mark recently announced the launch of their brand new website design that gives fans more of the content and highlights highlighting the culinary versatility of Maker’s Mark. There's a section devoted entirely to recipes. The site features terrific recipes selected by chef, Lee Anne Wong. She explains, “My goal in compiling this recipe collection for Maker's Mark was to show the versatility of their handcrafted whisky behind the bar and inspire people to incorporate bourbon into food in ways they may have never thought to. From soups and appetizers to entrees and desserts, I've included it all.” The collection includes appetizers, desserts, entrees, sides and soups, all created by a variety of world renowned chefs and restaurants. Contributors include David Mechlowicz, Director of Food and Beverage at Food Network; Daniel Holzman, Chef & Owner of The Meatball Shop; Antonia Lofaso, Executive Chef and Top Chef Masters Finalist and many more.
Bourbon Bacon Chocolate Chunk Cookies
by Lee Anne Wong, Editor and Culinary Director, Maker's Mark® Virtual Recipe Cookbook
This is one of my signature recipes, with two of my favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate. The smoky, saltiness of the bacon pairs perfectly with the sweetness of the bourbon, chocolate and vanilla flavors. Honestly, these cookies will win you friends and admirers. No joke.
Prep Time: 1 hour Cook Time: 20 minutes. Makes 3 dozen cookies
3 tablespoons Maker's Mark® Bourbon
3/4 pound bacon, 1/4-inch dice*
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sweet butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces**
In a large sauté pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a 1/2 cup of bacon fat and chill the bacon fat until it congeals and is set.
Preheat oven to 375°F.
Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker's Mark® Bourbon in large mixer bowl until it is well combined. Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits.
Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.
Bake in oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
Keep in dry, airtight container for up to 5 days.
* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe. ** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.