{"id":227,"date":"2012-03-05T23:23:46","date_gmt":"2012-03-05T13:53:46","guid":{"rendered":"https:\/\/ale.chenonetta.com\/blog\/?p=227"},"modified":"2014-01-01T15:13:11","modified_gmt":"2014-01-01T05:43:11","slug":"bacon-and-choc-chip-cookies","status":"publish","type":"post","link":"https:\/\/ale.chenonetta.com\/blog\/2012\/03\/bacon-and-choc-chip-cookies\/","title":{"rendered":"Bacon and Choc Chip Cookies"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I made these tonight. My recipe is below:<\/p>\n

This recipe makes about 45 smallish cookies.<\/p>\n

– 250g butter
\n– 1\/2 cup brown sugar
\n– 1\/2 cup white sugar
\n– 1\/2 teaspoon of vanilla essence
\n– 1 egg
\n– 3 cups plain flour
\n– 1 teaspoon baking soda
\n– 150g dark chocolate chips (The original suggests a fair bit more chocolate – and you can use white\/milk chocolate or a combination if you prefer. This time I went with milk chocolate)
\n– 350g short cut bacon (I like to use rashers as the melty fat parts are the best \ud83d\ude00 Previous recipes suggest ~1kg, but that’s rather excessive. I’ve found 6 rashers to be a good guide.)<\/p>\n

(You may also want to consider using almond or hazelnut essence, or real nuts.)<\/p>\n

First:
\nDice\u00c2\u00a0 about four of the bacon rashers into small pieces
\nCut fairly large slices out of the remaining two, squares roughly 2 to 3cm. These will be used to top the cookies.
\nFry, in a few separate batches, in a dry nonstick pan on high heat until well cooked and a little crispy. The topping ones you want to be especially crisp
\nPut on absorbent paper to get rid of excess oil.
\nPut in fridge while doing other stuff.<\/p>\n

Second:
\nMelt the butter slowly. Add the sugars, egg and vanilla essence. Stir until it’s consistent.
\nAdd the flour\/baking soda and stir until it’s a wettish dough.
\nAdd the chocolate and stir until it’s all through the mixture.
\nAdd the bacon and stir again.
\nBasically you want a consistent mixture of all the ingredients after you make the dough.<\/p>\n

Third:
\nPreheat the oven to 180.
\nMake balls of dough and stick them on a cookie tray, evenly spaced out. The balls don’t need to be very large. Squoosh the balls a bit so they’re a little flat.
\nPut them in the oven and cook them until they’re golden brown, this will take around 15-20 minutes depending on the size of your cookies.
\nCool them for a while on a cooling tray before eating.<\/p>\n

I like to top my cookies with a glaze comprised of icing sugar, vanilla essence and cinnamon. For a batch of 45 cookies you might be looking at around half a cup of icing sugar. The ratio of these ingredients is up to personal preference. Then put your bacon topping on.<\/p>\n

Original recipe can be found here<\/a> though the blog it originally appeared in no longer exists.<\/p>\n

Tonight’s endeavour went a lot faster than some of my other cookie-making attempts, and the results were a bit different from the last lot. The batter seemed ‘creamier’ than usual when I started forming cookies out of them and might have warranted a little time in the fridge to firm up. I also was a little short on the bacon so they don’t quite hit you with that bacon-ny impact. Maybe if I made these more often I’d get better at making them \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

I made these tonight. My recipe is below: This recipe makes about 45 smallish cookies. – 250g butter – 1\/2 cup brown sugar – 1\/2 cup white sugar – 1\/2 teaspoon of vanilla essence – 1 egg – 3 cups plain flour – 1 teaspoon baking soda – 150g dark chocolate chips (The original suggests … <\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[111],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-227","6":"format-standard","7":"category-food"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/comments?post=227"}],"version-history":[{"count":0,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/227\/revisions"}],"wp:attachment":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/media?parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/categories?post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/tags?post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}