OK, I can see your eyebrows rising already. My eyebrows rose before I had tried them too, but I am now a full convert. Honestly they are so good! The saltiness of the bacon just makes the chocolate all the more flavoursome. Trust me.
I first heard about this flavour combo on Hourglass and Bloom’s blog here and they have been a regular bake in my kitchen ever since!
Chocolate and bacon cookies sounded so weird that I just had to give them a go. I like big hunks of cookies that are a bit cakey (see previous post), so I used a different chocolate chip recipe (which uses self raising flour and vanilla) to Hourglass and Bloom but they work just as well. I also used smoked back bacon rather than streaky so I could have bigger chunks.
Most people are a bit hesitant to try them at first, but after they have had their first one, they always come back for more.
The how to: pick you favourite chocolate chip cookie recipe, and simply add bacon just before you scoop up the dough onto the baking tray. Easy…
Just in case you don’t have a favourite choc-chip recipe yet and you want to try mine, here it is:
100g golden caster sugar
125g butter, softened
1 medium egg
1 tsp vanilla paste (or 2 tsp vanilla extract)
230g self raising flour
185g milk chocolate, roughly chopped
3 rashers of smoked bacon, grilled until crispy and roughly chopped
Preheat oven to 200 degrees.
Cream the sugar and butter.
Add the egg and vanilla and mix again.
Add the salt and flour and mix until just combined.
Fold in the chocolate pieces and bacon.
Shape into balls, place on a lined baking sheet and squish each ball a little so they flatten.
Bake for about 10 minutes or until golden. They will be a little soft when you take them out but will harden as they cool.