Hey Guys! So fairly recently I posted some pictures of cookies I decided to bake on a whim….I wanted cookies…..In time, hopefully as long as you guys follow me, you will learn why my family has dubbed me the cookie monster. The short version is that cookies are never safe in my house(yes I know, they are not healthy blah blah blah. But I love them) Chocolate chip cookies are my poison so t hose never last too long in the house, hence why I am the cookie monster of my house. My father is just as bad, so I guess he would be Cookie Monster Sr and I’d be Cookie Monster Jr.(Yes that top cookie has a few bites taken out of it…lol)
I happened to have bacon…..Why not make my favorite with the best twist I’ve encountered? Bacon!! Now I didn’t expect the response I got from the people following my page on Facebook so when I made them, I only took pictures of the finished product and not the step by step process. I am a woman of my word and I did tell you guys that I was going post the recipe at least. I am in the early stages of starting this blog so there are a few things I still need to invest in, like a tripod so that way I can record the video tutorial and post it with the recipe…Next time, I will record how I do it for everyone willing to watch.
This cookie recipe is actually a variation of a recipe I learned from one of the Chef Instructors back when I was still in school(Monroe College Alumni). It was Chef Gerard Molloy and he was one of the coolest guys there. At first we did bump heads but after a while, we grew on each other. I swear by his chocolate chip cookie recipe because it is moist, chocolatey, and best of all, CHEWY! The trick to getting a chewy chocolate chip cookie isn’t in the ingredients. It is actually all in the baking time. The rule of thumb is to bake anywhere between 8-10 minutes in an oven that is 350 degrees F. It is important to distinguish if you are using a dark pan or a regular baking pan. The reason being, the darker pans tend to heat up quicker and more uneven, so baking temperature should be set 25 degrees lower to avoid burning the actual cookies.
These cookies have always been a hit with family and co-workers. Adding bacon to it just elevates it and gives it a certain distinction that I can throw down in a kitchen. I’m totally kidding, I can throw down in the kitchen, but Ijust really wanted something different this time around. The ingredients are basic. Yes these contain nuts so if you are allergic, omit the nuts and you should be fine. I am not sure how this would work with gluten free flour, I have not yet tried it but if any of you do, please leave me a comment and let me know. I will eventually experiment with recipes for specific diets as well as healthy alternatives. If there is anything you wouldl love to see me make, comment below and I will get on it.
Tasha’s Bacon Chocolate Chip Walnut Cookies
Yield: 12 Regular Sized Cookies(I got 7 Giant Hockey Puck Sized Cookies from this batch)
1/2 Cup of Crisco Butter Flavored Shortening
1 Stick of Land O’ Lakes Unsalted Butter
1 Cup of Domino Light Brown Sugar
1 Cup of Domino Dark Brown Sugar
3 Eggs (I used Large)
1 Teaspoon of Vanilla Extract
2 Cups of Gold Medal All Purpose Flour,Sifted (My Chef used Pastry Flour, I like them with AP Flour because they can handle additions to the batter)
1/2 Teaspoon of Salt
1/2 Teaspoon of Baking Powder
1/4 Teaspoon of Baking Soda
2 Cups of Nestle Tollhouse Semi-Sweet Chocolate Chips
1/2 Cup of Chopped Walnuts
1/2 Cup of Pork Bacon, Cooked and Crumbled
*Bacon Grease from cooked bacon
1. Preheat the oven to 350 degrees F. Line cookie sheet with parchment paper.
2. Cook bacon in a pan until crispy. Remove from pan and set aside but reserve the bacon grease, you will add this into batter(I know it sounds gross but trust me it isn’t..It adds a richness to it). Crumble the bacon once it has cooled down.
3. In a standing mixer(hand mixer is fine, I’ve used just a wooden spoon and lots of arm strength) cream together the butter, shortening, and sugars until creamy.
4. Add the eggs one at a time ensuring each one is fully incorporated before adding the next.
5. Now you can add the vanilla. The last liquid to add is the bacon grease.
6. This is an extra step that makes all the difference in the world but it is important. Take about 1 teaspoon of the flour and coat the chocolate chips and walnuts. The purpose of that is so neither of the ingredients sink to the bottom of the cookies.
7. Once all of the dry ingredients have been sifted together, you can start mixing it with the wet ingredients. DO NOT OVER MIX because you will end up with flat cookies.
8. Stir in the crumbled bacon, chocolate chips, and walnuts until just combined.
9. Using a spoon or ice cream scooper, put cookie dough on cookie sheet. Place in oven and bake for 8-10 minutes. Once golden brown but still soft, remove from the oven. No you won’t get salmonella. Believe it or not, the cookies still continue baking once they are out of the oven because they stay hot. I know it sounds like bull spit, but it isn’t. It is one of the things Chef Molloy told me.
10. Letting the cookies cool down is entirely up to you. I’m usually impatient after 2 minutes of them being out of the oven..Enjoy!
I hope you guys enjoy the recipe. Post pics in the comments below if you get to bake them. Let me know how they come out for you guys.
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