Bacon & Maple Chocolate Chip Cookies

Bacon & Maple Chocolate Chip Cookies

The marriage of bacon and maple. I’ve always seen bacon and maple donuts as well as bacon and maple cupcakes, but haven’t seen very much of them on a cookie. For work this week, we are hosting an event in which two chefs will be teaching a cooking demonstration as the audience learns and eats. The theme for the night is bacon and when I was asked to make a small treat to put into their gift bags, the first thing that came to mind were the marriage of bacon and maple.

Bacon & Maple Chocolate Chip Cookies

At first, I wanted to do a cupcake, but it would have been harder to gift wrap and put in a box as the frosting makes it more fragile. Maybe in the future I’ll come up with something bacon and cupcake related but for this, I ended up meshing the flavors of bacon and maple with my beloved chocolate chip cookie recipe that has been tried and true since I was in seventh grade. To it, I simply added chopped bacon and drizzled on a maple icing on top. While the actual taste of bacon very subtle, it adds a hint of salt and savory flavor that pairs well with the chocolate!

Bacon & Maple Chocolate Chip Cookies

To begin, you need bacon. For this event, I had to make 160 cookies and ended up using 6 pounds of bacon. Yes, that is SIX POUNDS. But keep in mind that I double fried the bacon, rendering off as much of the fat as possible. So really, it came out to about 2-3 pounds that I actually used. The recipe that is put below is for a standard batch of 2 dozen cookies.

Bacon & Maple Chocolate Chip Cookies

The above bacon is only half of what I used. Fry up the bacon until it has a beautiful golden color on both sides and remove from the heat, draining off as much of the fat as possible.

Bacon & Maple Chocolate Chip Cookies

Next, you want to get it into small pieces. You can use a knife to chop it up, but I find scissors are much sharper and faster at getting the job done.

Bacon & Maple Chocolate Chip Cookies

Now, we go back for the second fry. This removes any of the excess bacon fat…trust me, you’ll be surprised at how much fat will still come off the bacon meat! Once you think it has reached its peak and has removed as much fat as possible, place the bacon bits through a fine mesh strainer and drain out any of the extra oil. Place it in a bowl to cool down.

Now that you have your bacon, it’s time to make the classic chocolate chip cookies. To begin, cream together the butter and shortening. Slowly add the granulated sugar, then the brown sugar. Beat until well combined and scrape down the bowl.

Bacon & Maple Chocolate Chip Cookies

Next, add in the eggs, one at a time and make sure it is fully mixed in before adding in the next! It’ll start to really get nice and fluffy at this point! Then, add in the vanilla.

Bacon & Maple Chocolate Chip Cookies

After this stage, most recipes will have you add in the dry ingredients, but lucky for you, you have come to the right place as this recipe is not like most recipes. Add in the two bags of chocolate chips. The mixer will get a little bumpy so you might want to lock it in place. I like adding in the chocolate at this point as opposed to folding it in after as it sweetens and deepens the flavor of the actual cookie as bits of chocolate get pressed into the dough. Also, adding it in now will prevent any over mixing of the batter once the flour is added in.

Bacon & Maple Chocolate Chip Cookies

Beautiful. Now, sift in the dry ingredients. It’s very important to sift as it will allow your dough to not only be lump free, but to be light and airy. As soon as the dry ingredients have been mixed in, the dough is ready to be baconed up. Depending on how much you love bacon, you can either add more or less. I added two cups of bacon per batch of cookies. Just remember to save some bacon to the side so you have something to garnish the cookies with!

Bacon & Maple Chocolate Chip Cookies

Fold the bacon into the dough and use an ice cream scoop to drop the cookie dough batter onto parchment paper. Bake at 375 for 10-12 minutes or until golden brown.

Bacon & Maple Chocolate Chip Cookies

Allow them to cool completely before icing them. To make the icing, simply combine the powdered sugar, maple syrup, and heavy whipping cream and whisk in a bowl until smooth and lump free. The quantities of how much whipping cream you use will vary depending on the consistency of you maple syrup. Some syrups are thicker than others, so if it is thicker, use more whipping cream. If it is a thinner consistency, use less and adjust accordingly.

Bacon & Maple Chocolate Chip Cookies

Use a fork and dip it into the icing and shake it back and forth on top of the cookies. This will give it a messy but chic design. Garnish the tops with bacon bits before the icing sets!

Bacon & Maple Chocolate Chip Cookies

An insane amount of cookies makes me dizzy just looking at it.

Bacon & Maple Chocolate Chip Cookies

Bacon & Maple Chocolate Chip Cookies

  • Servings: 2 dozen cookies
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1 lb applewood bacon

1 stick unsalted butter, room temp

1/4 c shortening

1/3 c sugar

1 c packed light brown sugar

2 Tbsp molasses

2 medium eggs

1 tsp vanilla

2 c all purpose flour

1 tsp baking soda

1/2 tsp salt

2 c semisweet chocolate chips

Maple Icing (recipe below)

Remove the bacon from its packaging and fry until both sides are golden and crispy. Drain the pan from any bacon fat. Chop the bacon up into small pieces with either scissors or a knife. Return to the skillet and fry one more time to render off any of the fat that is still existing. Once the majority of the fat has rendered off, scoop the bacon bits into a fine mesh strainer and drain the left over oil off. Transfer to a bowl and set aside.

Preheat oven to 375 degrees.

In a stand mixer, beat the butter and shortening on medium speed until fully combined. Slowly add in the granulated sugar, and beat until light and fluffy. Add in the brown sugar and continue to mix until fully incorporated. Add the molasses, eggs, and vanilla and beat until well combined. Add the chocolate chips and mix on low speed.

Sift in the dry ingredients and mix until just combined. Fold in all but 1/4 cup of the bacon, saving that portion to garnish. Using an ice cream scoop, drop the cookie dough onto parchment paper or a silicon baking mat. Bake for 10-15 minutes until the cookies are golden brown and slightly browned on the edges. Allow them to completely cool before transferring to a cooling rack.

Maple Icing

1 1/2 c powdered sugar

1/3 c maple syrup

1/4 c heavy whipping cream

In a medium bowl, whisk together the powdered sugar, syrup, and cream until it is lump free and smooth. Depending on the thickness of both the syrup and creams, you may have to adjust the recipe as you go to get the right consistency.

Once the cookies have been baked and cooled, use a fork and dip it into the icing. Shake the fork back and forth across the top of the cookies, then garnish with the reserved 1/4 cup of bacon.

Ice Cream Sandwiches

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It is a blistering 90 degrees outside and it is painful. Brutal. Barely able to breath and walk down the stairs terrible. Ok maybe it’s not that bad…but still. Pretty bad. To brave the heat, I sandwiched yesterday’s chocolate chip cookies with ice cream. I went for a rocky road and strawberry since the flavors naturally complement each other.

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To easily shape the ice cream to be the perfect size for your cookies, take a pint of ice cream, cut and peel the cardboard container off.

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Wrap it in saran wrap and roll it and shape it to the desired width. Place it back into the freezer to firm up.

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Use a knife and cut slices to however thickness you want your cookie sandwich to be. Either serve right away or wrap and freeze to enjoy at a later time!

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Classic Chocolate Chip

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Look at the cookies. Need we say more? They’re perfect. The very first from scratch recipe I ever did was a classic chocolate chip cookie recipe. That was in seventh grade, about nine years ago. I made them for my teacher to put in care packages to send to troops, and have been using this recipe ever since. Well, kind of.

Photo Apr 29, 10 45 15 AM

Depending on what mood and kind of cookie I am feeling, I’ll go between a softer cookie to one with more of a crunch. If I’m feeling a little bit more healthy or placing a filling, I’ll lighten up on the chocolate chips. If I am craving something deliciously sweet, I’ll either add more chocolate or use a blend of dark and semi-sweet chocolate. Over the years, I’ve made and tweaked this recipe countless of times and have come up with one that has the best of both worlds. Soft on the inside but still has a crunch on the edges. It’s thick enough to have a bite but dissolves in your mouth. With that, we have the perfect chocolate chip cookie!

First, cream the butter and shortening together, the gradually add in the sugars and beat until light and fluffy.

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Add in the eggs, vanilla, and chocolate chips. Most recipes add the chocolate chips last as a way to keep them intact and whole, however, I like to add them in at this stage so bits of chocolate and its aroma can be found throughout the whole cookie. Sift in the dry ingredients.

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Your amazing batter should now look like this and the fight against temptation to eat the dough begins.

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I use my trusty OXO ice cream scoop and scoop out heaping balls of chocolate chip dough as I wanted larger cookies (it’s my mechanism to prevent myself from eating 3 or 4 cookies. Now I’ll only eat 2).

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Drop them onto a parchment sheet or silicon mat. Make sure you space them out as they will spread out as they are baking.

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They are done once they are golden on the top and slightly brown around the edges. They may look puffed in the oven but it will fall as it cools. The cookie should come out cleanly off the baking sheets. See this? Perfect.

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I’ll be using these cookies to make ice cream sandwiches tomorrow! More to come later!

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Classic Chocolate Chip Cookies

original recipe by Blessings + Good Food

makes 2 dozen cookies

1 stick unsalted butter, room temp

1/4 c shortening

1/4 c + 2 Tbsp sugar

1 c packed light brown sugar

2 Tbsp molasses

2 medium eggs

1 tsp vanilla

2 scant cups of all purpose flour

1 tsp baking soda

1/2 tsp salt

2 c semisweet chocolate chips

Preheat oven to 375 degrees.

In a stand mixer, beat the butter and shortening on medium speed until fully combined. Slowly add in the granulated sugar, and beat until light and fluffy. Add in the brown sugar and continue to mix until fully incorporated. Add the molasses, eggs, and vanilla and beat until well combined. Add the chocolate chips and mix on low speed.

Sift in the dry ingredients and mix until just combined. Using an ice cream scoop, drop the cookie dough onto parchment paper or a silicon baking mat. Bake for 10-15 minutes until the cookies are golden brown and slightly browned on the edges. Allow them to completely cool before transferring to a cooling rack.

Carrot Oatmeal Cookies

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Has it really been over a week since my last post? Oh my, oopsies. It’s Spring Break now and I had thought I would get caught up, but even spring break has been so busy that I’ve only had time to do so now!

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Last week I made a carrot cake for a bridal shower and decided to make these carrot oatmeal cookies to go along with it since my hands would have been covered in carrot shreds anyways. I had stumbled across the recipe for these cookies on my Instagram and I’ve been dying to make them. And now that I’ve had them and am looking at the pictures and remembering them, I’m dying to make them again.

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These cookies are everything a good oatmeal cookie ought to be while tasting like Christmas in your mouth. It’s chewy and full of flavor in every bite and just magical. The carrot taste is subtle but the cream cheese glaze complements it so well. It’s not even a little bit too sweet at all but just right. The flavors are phenomenal. It’s healthy and perfectly amazing!!!

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Carrot Oatmeal Cookies with Cream Cheese Glaze

makes 25 cookies

recipe adapted from Two Peas and their Pod

1 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup coconut oil, melted and cooled to room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup shredded carrots

1 cup old fashioned oats

1/2 cup sweetened coconut flakes

2/3 cup raisins

Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.

Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Cream Cheese Glaze

2 ounce cream cheese, at room temperature

1 cup powdered sugar

1 tablespoon milk

1/4 teaspoon pure vanilla extract

Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!

Chocolate S’more Cookies

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AHH so excited I have a video now!! Last week, my friend Robin asked me if she could make a video of me baking and of course, I was super eager and excited to jump on board! I have a list of “want to bake” items stored in my phone and s’mores cookies just happened to be one of them. In the past, I’ve made a S’mores Cake and S’mores Cupcakes and so I figured it was about time for the sandwich cookie!

The basic steps can be seen through the video and the recipe is right below!! The homemade marshmallows are the star in this whole sandwich cookie as it binds everything together without being overwhelmingly sweet!

Thank you Robin!! She also has a blog and the link can be found here. Go and check her out!

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Chocolate S’mores Cookies

makes 16 sandwich cookies

Chocolate Chip Cookie

1 stick butter, room temp

1/4 c vegetable shortening

1/3 c sugar

1 c loosely packed brown sugar

2 large eggs

1/2 tsp. vanilla

2 c all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 package chocolate chips

Preheat oven to 375 degrees.

With electric mixer, beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well. Mix in chocolate morsels.

Turn the mixer off and sift in the flour, baking soda, and salt. Beat on low speed until just blended. Drop cookies onto parchment paper using ice cream scoop

Bake for 11-12 minutes, or until lightly browned and let them slightly cool before transferring to baking racks.

Marshmallow Fluff Filling

1/4 c water

1/4 c light corn syrup

3/4 c sugar

1 Tbsp powdered gelatin

2 Tbsp cold water

2 egg whites

1/4 teaspoon pure vanilla extract

Combine the 1/4 c water, corn syrup, and sugar in a small nonstick saucepan and bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

In a small bowl, sprinkle the gelatin over 2 Tbsp cold water and let dissolve. Remove the sugar syrup from the heat, add the gelatin, and mix.

In an electric stand mixer, whip the whites until soft peaks form and slowly drizzle the syrup into the whites. Add the vanilla and continue whipping until it is thick and the bowl has cooled.

To Assemble

Melt 1/2 c semisweet and 1/2 c bittersweet chocolate chips.

Transfer the marshmallow fluff to a pastry bag and pipe onto half of the cookies. Drizzle on the chocolate glaze and place the other half of the cookie on to make a sandwich.

Valentine’s Day Cookies

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Wow. Major respect to those who decorate cookies for a living. It is hard. Not only hard, but it is extremely detail-oriented and detail-oriented and detail oriented. The technique of outlining and flooding seems to be “easy,” but oh no. Not at all. If you want to do two colors, it adds more details and more steps to take. These required a lot of patience, and I only used two colors!! While it was a great trial run, I personally will stick to chocolate chip and crinkle cookies. You can eat them right away.

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I used a chocolate cookie dough as my base. It must be chilled first for one hour before you can roll the dough out.

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The cookies are then cut out, chilled one more time, then baked.

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The color will lighten during baking. Allow them to cool completely on cooling racks before you begin to decorate.

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While they are cooling, make the icing. While the icing is relatively easy to make, bag, pipe and clean up, the part I struggled with most was the coloring. In cases where you have to maintain a certain consistency of something, I use food coloring gel. It is much more concentrated than the liquid and does not require as much to get the color through. Once I colored the icing, I separated them into two batches– a small batch for outlining was put into a piping bag with a #2 tip, and a larger batch for the flooding, which I put into a squeeze bottle. For the larger batch for flooding, you want the icing to be thinner than the outlining so I added a tablespoon of water. You first outline whatever shape you want, then use the flooding icing to fill the space between. As you can see from the photo below, I still need practice. The outlining icing was too thick and I let too much time pass between the outlining and flooding which is why there is the line between them.

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To make the cookies look more interesting, I added brown and purple food coloring gel to the outline icing after all was done. I then made a zigzag pattern to spice things up.

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Let the icing completely dry at room temperature and then enjoy! This is truly a labor of love.

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Red Velvet Whoopie Pie

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I am SO excited for this week!! Want to know why? Well, even if you don’t I’m going to tell you anyways. No, it’s not because it’s Valentines Day on Saturday. I think that it’s a Hallmark created holiday in which some people use as the only time to express love and gratitude for one another. But that’s another story. It’s because when you go grocery shopping, you see strawberries, raspberries, blackberries, chocolate, all sorts of items that I usually buy for baking, on sale!! Ok fine maybe the sale has something to do with the fact that Valentines day is on Saturday, but let’s just ignore that.

Because Valentines day is happening whether I like it or not, I have lined up some of my favorite recipes for this week. Every now and then I remember that I am a student, so we’ll just see how many recipes I am able to get to. I’ll also be making these recipes as how-to, step-by-step tutorials with photos and details so if you wanted to make them in your own kitchen, you would be able to follow along!

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Starting off the week are my all time crowd favorite, red velvet whoopie pies. These are perfect to make and share with your friends or family. I remember in high school I made these almost every other week and brought them to school to share with friends. And every time, they disappeared almost as quickly as I brought them out. Over the years I have forgotten where this recipe is from but have developed some tricks to ensure that each and every batch comes out exceptionally fluffy and full of flavor. For this batch, I cut the recipe in half because, well, the more I make, the more I eat. That being said, the quantities shown is less than what you would have.

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