ABC (Awesome Brown-Butter/Bacon Chocolate-Chip) Cookies
I made these for the first time tonight. This is my modification of Alton Brown’s Chocolate Chip Cookie Recipe #10 (which you can find here -pg 96), based on yummy-sounding things I’d seen on the interwebs.
5 strips of bacon
2 sticks of butter
2 1/4 c. AP Flour
1 tsp baking soda
1 tsp salt
2 large eggs
3/4 c brown sugar
3/4 c sugar
1 tsp vanilla extract
12 oz. semisweet chocolate chips (I’ve also made this with butterscotch chips)
In a skillet, cook 5 strips of bacon until nice and crispy (or you can use the pre-cooked bacon and just give it a little extra love in a skillet). Crumble when cooled.
In a saucepan, brown one stick of butter (no substitutions). Once browned, melt in another stick of butter. Set aside.
In a large bowl, combine 2 1/4 c AP Flour, 1 tsp baking soda, 1 tsp salt.
In a separate bowl, whisk 2 large eggs to combine yolks and whites. Temper the eggs and melted butter. Add 1 tsp Vanilla extract, 3/4 c brown sugar and 3/4 cup white sugar. Stir very well
Add wet ingredients to the dry ingredients. Stir well, looking out for stubborn clumps of flour.
Chill for 15 minutes. (This step is important. If you don’t chill the dough, it doesn’t cook as cohesively.)
Preheat oven to 375
Add bacon and chocolate chips, stirring thoroughly.
Scoop cookies onto parchment-lined cookie sheets using a disher. Bake at 375 for 13-17 minutes or until edges are golden brown and firm. Rotate pans halfway through.
Allow to cool on the pan for 10 minutes before removing to a cooling rack. Devour.
Yield: 24-30 cookies