{"id":883,"date":"2009-02-04T15:58:03","date_gmt":"2009-02-04T20:58:03","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=883"},"modified":"2009-02-18T23:44:29","modified_gmt":"2009-02-19T04:44:29","slug":"bacon-chocolate-chip-cookies-and-candied-bacon","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2009\/02\/bacon-chocolate-chip-cookies-and-candied-bacon\/","title":{"rendered":"bacon chocolate chip cookies and candied bacon"},"content":{"rendered":"

\"bacon<\/a><\/p>\n

i have a (possibly\u00a0 irrational) fear that the bacon trend may be waning. with the advent of bacon salt<\/a>, bacolicio.us<\/a> and<\/a> any<\/a> number of<\/a> bacon<\/a> blogs<\/a>, a once underground community of bacon lovers is on the verge of going mainstream. just last week, the new york times published an article on the bacon explosion<\/a>, a giant roll of bacon wrapped in sausage wrapped yet again in bacon. the times even recognized the absurdity<\/a> of publishing the bacon explosion piece alongside another article about nyc’s war on salt.<\/p>\n

\"bacon<\/a><\/p>\n

this leaves me a little worried that the bacon overload could go the way of pirates, ninjas, robots, monkeys and zombies, concepts that have just been driven into the ground, particularly by the internet masses. i’m holding that\u00a0 bacon stays timeless and untouchable, which explains why i decided to make a recipe that combined candied bacon with chocolate chip cookies.<\/p>\n

\"candied<\/a><\/p>\n

enough about my bacon fears, let’s get to the recipe. i was inspired to make candied bacon by david lebovitz<\/a>, who combined it with ice cream. i also found several recipes for bacon chocolate chip cookies, but they used ordinary bacon. i wanted to take the decadence of candied bacon and insert it into the sweetness of a cookie. dare i? i dared.<\/p>\n

\"bacon<\/a><\/p>\n

the candied bacon by itself was overwhelmingly delicious, so much so that i could only eat a bite at a time without my taste buds exploding with joy. i chopped up the bacon into tiny pieces and mixed it in with ordinary chocolate chip cookie batter<\/a> (the tollhouse recipe of course). before i put them in the oven, i worried that the bacon would overtake the taste of the cookie and simply be too much to handle. luckily, i was completely wrong.<\/p>\n

\"candied<\/a><\/p>\n

in fact, what results is a very subtle bacon flavor that teams up with the chocolate chips to elevate the cookies – sweet and salty never disappoints. you might want to canvas your friends before making a full batch of these though. no matter how i explained the process, i got the same incredulous looks from everyone i told and couldn’t get even one person to try a single cookie. apparently, candied meat cookies are still ahead of their time, which means i have some work to do. maybe this bacon trend isn’t on its way out quite yet.<\/p>\n

\"bacon<\/a><\/p>\n

<\/p>\n

bacon chocolate chip cookies and candied bacon<\/strong><\/p>\n

candied bacon
\n <\/strong>1 pckg thick cut bacon (about 10 strips)
\n brown sugar for sprinkling<\/p>\n

chocolate chip cookies
\n <\/strong>2 1\/4 cups flour
\n 1 tsp baking soda
\n 1 tsp salt
\n 1 cup butter, softened
\n 3\/4 cup white sugar
\n 3\/4 cup brown sugar
\n 1 tsp vanilla
\n 2 eggs
\n 12 oz toll house semi-sweet chocolate morsels<\/p>\n

1. make the candied bacon: preheat the oven to 350 F. lay bacon on a parchment covered baking sheet so they are not overlapping. sprinkle about 2 tsp brown sugar evenly on each strip of bacon. bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark (mahogany). remove the strips from the sheet and cool on a wire rack. after they have cooked, chop them or quickly food process into tiny pieces.<\/p>\n

2. make the cookies: combine flour, baking soda and salt in a small bowl. beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. stir in morsels and bacon pieces.<\/p>\n

3. spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375 F for 9-11 minutes. i tend to go a little under 9 minutes so they come out just underdone. remove to cooling racks or eat immediately with a tall glass of cold milk.<\/p>\n

REMINDER! <\/strong>there’s still time to enter to win a copy of artisan bread in 5 minutes a day<\/em><\/a> or another cookbook of your choice!<\/a> tell your friends!<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

i have a (possibly\u00a0 irrational) fear that the bacon trend may be waning. with the advent of bacon salt, bacolicio.us and any number of bacon blogs, a once underground community of bacon lovers is on the verge of going mainstream. just last week, the new york times published an article on the bacon explosion, a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5],"tags":[],"class_list":["post-883","post","type-post","status-publish","format-standard","hentry","category-cookies"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-ef","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=883"}],"version-history":[{"count":28,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/883\/revisions"}],"predecessor-version":[{"id":1476,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/883\/revisions\/1476"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}