Ant’s Chewy Chocolate Chip and Bacon Cookies
Remember when I said that bacon cookies were the best and that I had made the most amazing recipe for them? Well, as a thank you for all the follows, tweets, and likes- here they are!
Ingredients: (Makes 1 1/2 Dozen)
- 2 Cups Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon good Vanilla
- 1 Egg Yolk
- 3/4 Cup Unsalted Butter (Melted)
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1 Egg
- 2 Cups Semi-Sweetened Chocolate Chips
- 4 Strips cooked Bacon, Chopped into cubes
- Make sure you melt your butter beforehand, so that it isn’t hot.
- Room temperature eggs only! Cold eggs will ruin this up, man.
- 6 on 1 cookie sheet, or else they will stick to one another.
- Pre-heat the oven to 325 degrees. That’s like, taking your oven on a date and chatting it up before the entrees arrive. Maybe 10 minutes. Grease your cookie sheets or line those suckers with parchment paper.
- Sift together the flour, baking soda and salt and put aside. Tell them you’ll get back to them later, baby.
- In a large bowl, cream together melted butter, brown sugar, white sugar, both egg and the yolk until just blended. Add your vanilla.
- Add your flour mixture in 3 smaller doses. NOT TOO FAST THERE, HONEY PIE.
- Stir in chocolate chips and your cooled and chopped bacon pieces by hand with a big wooden spoon. Awww yeah.
- Now, drop the cookie dough by rounded 1/4 cup spoonfuls on your greased cookie sheet, 3 inches apart.
- Bake at 15-17 minutes or until edges are slightly browned. Take those babies out. Careful, they are hot! Don’t try and be a hero kid.
- Cool on baking sheet 1 minute. Transfer to cooling racks for 5 minutes. Or eat them right away, I don’t care man.
These are awesome all by themselves, but to give y’all an extra kick in the face and also to legally count as a breakfast food (They do, ok?) I made a super quick maple caramel and drizzled them over those bad boys. You can find a good recipe for that here.
These are just… amazing. The saltiness of the bacon is such a contrast to the chocolate chips in them. The cookie itself is chewy on the inside and flaky on the outside.
Enjoy these honeys and try not to think about how many calories they are. I’m going to go jog.
I think it’s time for another ‘BAKING FOR BROS’ Recipe.
Oh and P.S: I didn’t go jogging.
Cake Batter Fudge
1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter, cut into small squares
1/4 cup milk
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.
Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.
Spread into greased pan. Refrigerate for at least one hour.
I will make these.
Would you care for a tasty shard of glass? Yum!
These completely transparent chips might look like they could cut your mouth to ribbons, but they are actually perfectly edible potato chips. Originally created by Hamid Salimian, Diva at the Met chef, these are perhaps the most curiously normal snacks you will ever see.
Upon closer inspection, the chips are only made from potato starch and stock, which explains the transparency. Instructables user Imnopeas said that “it has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form.”
Here’s the recipe via Instructables. Enjoy making people think you’re either trying to kill them by feeding them glass or preparing them for a trip to the moon!
SO TOTALY MAKING THESE OMG