Midway through Sacramento’s annual celebration of all things bacon, it’s time for a cookie break. And we found the perfect recipe for Bacon Fest lovers —Chocolate chocolate chip bacon cookies.
This recipe, developed by celebrity chef and cookbook author David Venable of QVC, combines an old favorite — chocolate chip cookies — with bits of crispy thick-sliced bacon. To get just the right bacon accent, he also uses the rendered bacon fat in the cocoa-rich cookie dough in addition to unsalted butter.
“If you want to soften the bacon flavor, simply omit the bacon bits and use only the bacon fat,” Venable said. “The result will be a smoky, salty flavor that foodies can’t get enough of.”
Venable suggests these cookies as the perfect way to top off a Super Bowl party. But why wait until Feb. 1? Bacon Fest is now.
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Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.
Chocolate Chocolate Chip Bacon Cookies
Makes 20 cookies
1 cup plus 2 tablespoons all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons bacon fat, reserved when cooking the bacon
1/2 cup sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
3/4 cup milk chocolate chips
12 thick-cut bacon strips (about 3/4 pound), chopped and cooked until fat is rendered, lightly crisped and browned
Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
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 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. Remove from baking sheets and let cool before eating.
Recipe adapted from Chef David Venable