I know what you are thinking:
“Maple, bacon whatnow? That sounds weird. Bacon and chocolate? Ewww!”
You should give it a chance though. Sweet and salty is a wonderful combination. I know this because I am a big fan of popcorn and Raisinets at the movies. So, when I heard of this cookie I thought it might be a fantastic combination and I am glad I took the chance because they came out amazing! I should have known that they would be great though – bacon makes everything better. That is a fact. (Full disclosure – I would have posted about this no matter what. I like to share my blunders as well as my successes.)
This idea first came about when I was scouting around Pinterest for ideas for Superbowl snacks. I did a subsequent internet search and came across a few recipes that all called for maple extract. (I wanted the cookies to have a hint of maple because I think that flavor works really well with sweet and salty bacon.) I searched the aisles of my local Supermarkets (Pathmark, Shoprite, Stop N Shop and Trader Joes) and even smaller delis but I came up short. Apparently, you have to buy maple extract on the internet. Eventually, I stopped being stubborn and trolling the local markets and ordered some from Amazon here.
It finally came in and I made these wonderful little gems last night. I wound up combining a bunch of elements from different recipes and adding my own flair and I was really satisfied with the end result. They are fluffy and sweet with bits of salty crunch.
I began by dreading cooking the bacon. I hate to fry bacon. I hate the greasy, popping messiness of it. I am sure one day I am going to get scalded in the eye by a flying bit and the process terrifies me. At this point, my darling husband reminded me that I should use the Bacon Genie. (This is exactly why I married him. The man is a genius.) I don’t know if you guys have ever heard of this or used one but it is amazing. It is two plastic pieces that snap together and you hang the bacon from it, cover it with a paper towel (to prevent splatters) and put it in the microwave. The grease drips into the tray at the bottom and when you are done you throw it in the dishwasher. Magic. You can buy one here. I highly recommend it.
Once I had the bacon cooked, (and luckily both my eyes were still intact) I got my ingredients together started to assemble the dough. You’ll want to cream the butter, cream cheese, granulated sugar and brown sugar in the bowl of an electric mixer. Then, add in the eggs, maple extract and vanilla extract.
In a separate bowl, combine the flour, baking soda, baking powder and cornstarch.
When the butter mixture is nice and creamy you can start to slowly add the powdered ingredients.
Finally, I crumbled the cooled bacon and added that and a mixture of milk and semi-sweet chocolate chips to the dough.
Here is where things took a dark turn. It was 9:30 pm and I knew that I would need to refrigerate the dough if I didn’t want it to spread in the oven. I was reading reviews of other recipes that were talking about pancake-like cookies and I was afraid that would happen to mine. So, I did what any proper neurotic would do and I put the dough into the fridge to be on the safe side. I waited two hours until it was properly chilled and at 11:30 pm I used a tablespoon-sized scoop to spoon the cookies onto cookie sheets lined with parchment paper (while I cursed bacon, chocolate, cookies, my life and this blog). Then, I cooked them for about 12 minutes. I watched them carefully though, because after all that if they burned I was going to lose my mind. When they were the perfect amount of light brown fluffiness I removed them from the oven and let them cool on a wire rack.
The end result was amazing. My husband and I ate them this morning. (Bacon is a breakfast food – don’t judge.)
Maple Bacon Chocolate Chip Cookies
Chewy, fluffy, decadent chocolate chip cookies with a hint of maple and an added touch of crunchy, salty bacon.
- 2 3/4 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 2 Teaspoons Cornstarch
- 1 1/2 Sticks Unsalted Butter (At Room Temperature)
- 1/4 Cup Cream Cheese
- 1 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Maple Extract
- 1 16 Ounce Package of Bacon
- 2 Extra Large Eggs
- 1 Cup Semi-Sweet Chocolate Chips
- 1 Cup Milk Chocolate Chips
- Cook bacon until crisp. Drain well and set aside to cool. When cooled, crumble into small bits.
- In the bowl of your mixer, cream the butter, cream cheese, granulated sugar, brown sugar, vanilla extract, maple extract and eggs until well mixed.
- In a separate bowl combine the flour, baking soda, baking powder and cornstarch.
- Slowly add the powdered ingredients (a little at a time) into the wet ingredients and continue mixing. When fully combined, add the chocolate chips and bacon bits.
- Put a sheet of plastic wrap over the mixing bowl and put your dough in the refrigerator for at least two hours to chill.
- When the dough is sufficiently cooled, preheat your oven to 350 degrees. Scoop dough onto cookie sheets lined with parchment paper and cook in the oven for 10-15 minutes. Remove the cookies when the edges are lightly browned. Move the cookies to wire racks to cool.