Bacon and Chocolate Chip Cookies
By: Ahmad Overton
Published: Saturday, January 1, 2011 - 7:22pm

Ingredients




2 cups minus 2 tablespoons (8 ½ ounces) cake flour
1 2/3 cups (8 ½ ounces) AP flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
2 1/2 sticks (1 ¼ cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 tablespoon cup plus 2 (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
6 slices crisp cooked bacon, chopped

Preparation

1 In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside. 2 Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand. 3 Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours. 4 When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper. 5 When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.