Startup Fiance

I love bacon. Bacon with eggs. Bacon on toast. Bacon wrapped hot dogs. Green bean casserole with bacon. An ice cold beer with a side of bacon. Bacon goes with just about everything, with the exception of lime and usage as a milk-dipped snack. I would eat bacon every morning if it were not for the risk of sudden cardiac death as a result of ingesting loads of the lipid deliciousness that comprises this meaty treat. I have always wondered how such a perfect food could possibly be improved upon, that was until I found the following recipe, which is quite possibly the world’s finest bacon creation.

Bacon Chocolate Chip Cookies with Maple Cinnamon Glaze! I have yet to make them, mostly because I just discovered them and am away from home, but I plan to enjoy this sweet treat as soon as I have a free moment. I used to think that bacon wrapped hot dogs were the ultimate, the marriage of two of my favorite foods, but bacon chocolate chip cookies just might out due this present bacon-laced leader. I will include the recipe below for interested parties, bacon haters may want to skip the text below and visit another post:)

Bacon chocolate chip cookies-

1 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut extract
1/2 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups bacon bits – either real bacon bits (not bacos) or crumbled, cooked bacon with grease removed

Directions-

Preheat oven to 350 degrees.

Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you ready the glaze.

Maple cinnamon glaze-

2 cups powdered sugar
1 tablespoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
enough water to make a thick glaze (I used about 3 tablespoons)

Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.

Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.