I had to once again use up the remaining ingredient in those BLT sandwiches – bacon. The combination of sweet and savory flavors is always a bit perplexing to think about. It seems they would not pair well together, but the saltiness as perceived by our taste buds actually emphasizes sweetness.
Brown sugar is also a wonderful complement to poultry. The sugar caramelizes when cooked, and adds depth and richness to the meaty flavors. This cookie is a win-win situation; you can’t go wrong with these intense sweet and salty flavors.
Recipe adapted from Tablespoon.
*Ingredients: 4 bacon slices, 1/4 cup brown sugar + 1/2 cup brown sugar, 1 heaping cup of flour, 1/4 teaspoon baking soda, 1/4 cup white sugar, 1/2 tablespoon vanilla extract, 1 egg, 1/4 teaspoon baking soda, chocolate chips, 6 tablespoons butter.
*Note: It is bikini season, so I halved the original recipe. In doing so, it is guaranteed I will not eat an entire batch of cookies by myself. The version of the recipe in this blog produces about 10-12 cookies.
1. Caramelize the bacon by laying strips flat on a baking sheet and covering them with the 1/4 cup of brown sugar. Bake at 350 degrees for about 7 minutes on each side, or until brown.
2. Allow bacon to cool and chop into bits.
3. Combine melted butter and sugars. Add the egg and vanilla extract. Mix in the flour with the baking powder. Stir in chocolate chips and bacon bits.
4. Form the dough into golf ball-sized shapes and bake at 325 degrees for 15 minutes or until golden brown on the bottom.