Can’t get enough bacon? Try it inside your favorite chocolate chip cookies.
Pichet Ong, executive pastry chef of New York City's Sugar and Plumm and judge on Food Network's "Sugar Dome," showed us how to make sweet and savory bacon chocolate chip cookies right at home.
The recipe is easy to follow, impossible to resist and so good, you have to try it for yourself.
Watch Chef Pichet whip up these sweet treats in the video above and try them at home by following the recipe below. One bite and you’ll be hooked.
Bacon Chocolate Chip Cookies
- 1 pound butter, cut into 1/2-inch cubes, cold
- 4 large eggs
- 2 tablespoons plus 1 1/2 teaspoons vanilla extract
- 5 3/4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 1 cup plus 3 tablespoons brown sugar
- 8 ounces walnuts, toasted
- 14 ounces bittersweet chocolate pistoles, chopped
- 14 ounces milk chocolate pistoles, chopped
- 4 ounces rendered bacon
- Preheat oven to 400 F.
- Combine butter with eggs and vanilla. In a mixer, mix together the flour, baking powder, baking soda and salt for 30 seconds until mixed.
- Add in the butter mixture and paddle until 1/4-inch lumps form, about 1 minute.
- Add in both sugars and mix until 1/8-inch lumps form, about 1 more minute.
- Add the egg mixture and beat until incorporated, 1 minute total, scraping once in between.
- Remove from the mixer. Add in the walnuts and beat for 10 seconds.
- Add in the chocolate and beat for 10 seconds, until well mixed.
- Follow with the bacon.
- Scoop the dough into 4-ounce balls. Refrigerate until hardened.
- Bake for 7 to 8 minutes, rotating halfway through.