Hey y'all! You know the drill! It's BACON MONTH and all month me and a whole bunch of bloggers (wrangled together by Julie of Bread Booze Bacon) are making bacon recipes ALL MONTH!
Check out my first post to see what amazing prizes you could win.
Can a cookie be brooding? I feel like if it could, these dark chocolate bacon cookies would be all emo and such. They just look unhappy... even though they're quite delicious.
Be sure to use dark cocoa. If possible, grab yourself a bag of black cocoa from your local pastry specialty store or Amazon. If you can't get that, then the Hershey Special Dark will do in a pinch. It really gives it a deep chocolate flavor.
The bacon perfectly balances the richness of the chocolate with a burst of salt. These cookies may sound strange, but they're delicious!
Bacon & Egg Breakfast Burritos from Love Bakes Good Cakes
Maple Bacon Fudge from Ashlee Marie
Breakfast Bacon Fat Bombs from A Simple Pantry
Dark Chocolate Bacon Cookies from Forking Up
Bacon Thyme Scones with Savory Whipped Ricotta from Cooking in Stilettos
Bacon Stuffed Waffles from Around My Family Table
Bacon Wrapped Scallops Recipe with Pomegranate Sauce from Bread Booze Bacon
Dark Chocolate Bacon Cookies
- 1/2 cup +2 tbsp butter, softened*
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 tsp vanilla extract (I used bourbon vanilla)
- 1 1/2 cups flour
- 1/3 cup dark cocoa powder
- 1 tsp espresso powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup white chocolate chips
- 5 strips bacon, cooked and crumbled
*sub the extra two tablespoons for bacon fat for more bacon flavor!
-Preheat oven to 350 degrees F.
-Sift together the flour, cocoa powder, espresso, baking soda, baking powder, and salt. Set aside.
-Cream together the sugars and butter until light and fluffy. Add in the egg and vanilla extract.
-Slowly add the dry ingredients to the wet, stirring well between each addition. If the dough is too dry, add a bit more butter or bacon fat to get it to a slightly sticky consistency. Fold in the bacon and chocolate chips.
-Let chill for 1 hour
-Form into balls and place on a silpat-lined baking sheet (or parchment paper) and bake for 12-15 minutes, until the dough has set but is not sticky. Let cool.
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