These cookies are very much a case of “go big or go home” – in addition to a generous helping of chopped crispy bacon, these cookies are also made with browned butter and brown sugar, giving them a butterscotch flavour which goes incredibly well with the salty bacon. And although I reduced the sugar quite a bit, any health benefit this might have had is obliterated by the handful of chocolate chips I added and the blood pressure-raising sea salt I scattered on top of the cookies before baking. —Sophia R
- Makes 2 dozen cookies
gram caster sugar
gram brown sugar
gram all purpose flour
gram dark chocolate
- Fry the diced bacon in a dry frying pan on medium heat until crispy. Drain the bacon on a plate lined with paper towels and let the bacon come to room temperature before mixing in with the other ingredients.
- Warm the butter in a small pan on medium heat until the butter smells nutty and is golden in colour. Set aside and leave till the butter solidifies again.
- To make the cookies, start by creaming the butter together with the two types of sugar – this should take ca. 5 minutes.
- Add the 2 eggs, one after another, making sure the first egg is well incorporated before you mix in the second egg.
- Mix the baking powder with the flour and combine with the butter-egg-sugar mix.
- Mix in the diced bacon and the chopped chocolate.
- Let the dough rest in the fridge for at least 1 hour and up to 36 hours.
- When ready to bake the cookies, pre-heat the oven to 175 degrees. Place drops of dough the size of 2 tablespoons on a baking tray lined with parchment paper, leaving some space between the cookies as they will spread in the oven. Flatten the dough with a spoon and sprinkle some sea salt on each cookie. Bake cookies for ca. 12 minutes.