Years ago, when I first moved to my current address, it didn’t take long for me to realize I wasn’t the only Linda on the street. I had moved into a cute townhouse, located at the top of a small, one-way street that sloped gently downhill toward the small river that ran past us at the bottom of the street. The other Linda lived in the last house on the street, just before the little park that separated us from the river.
A few years after I moved in, we gained a wonderful new neighbor, Kym, who moved into the house located exactly halfway between my house and the other Linda’s house. It wasn’t long after her arrival that Kym began to differentiate between me and the other Linda by geographical placement. Thus, I became known as Linda-Up-The-Street, and the other Linda became Linda-Down-The Street. And although Linda-Down-The-Street moved away several years ago, I remain to this day, Linda-Up-The-Street.
I have to say that as far as neighbors go, I’ve had some of the best. We all watch out for each other, catching up while shoveling snow or planting window boxes. I’m fortunate to have neighbors that are truly generous and sharing…like this recipe. In addition to being a great friend and neighbor, Kym is one of the biggest supporters of this blog and my cupcakes. So I was delighted when she forwarded the recipe for these awesome cookies. In the true spirit of b.u.i. cupcakes, this recipe uses the perfect combination of salty, smoky bacon, rich dark chocolate and velvety Maker’s Mark bourbon to create the most delicious, decadent chocolate chip cookie ever. Seriously.
So grab your frying pan and start the bacon sizzling. These cookies are too good not to try. Just be sure to share a few with your neighbors down the street.
Bacon, Bourbon and Chocolate Chunk Cookies
Makes about 3 dozen cookies
3/4 pound center cut bacon, 1/2-inch diced
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, room temperature
1/2 cup reserved bacon grease, chilled
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 tablespoons Maker’s Mark bourbon
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped
In a large skillet, fry bacon pieces until crisp and golden brown. Remove bacon pieces to a paper towel lined plate to drain. Reserve 1/2 cup bacon grease and refrigerate until solid.
Preheat oven to 375 degrees.
Line cookie sheet with parchment paper or use a Silpat.
In a medium bowl, whisk together flour, baking soda, salt and baking powder.
In the bowl of a stand mixer, combine butter, solid bacon grease, both sugars, bourbon and vanilla. Add eggs, one at a time and mix to combine. Stir in the flour mixture, then add the bacon pieces and chopped chocolate chunks.
Drop rounded tablespoon of dough on prepared cookie sheets, about 2 inches apart.
Bake 9-11 minutes or until lightly browned. Let cookies cool on cookie sheets about 5 minutes, then remove to a cooling rack to cool completely.
Store in an airtight container for up to 5 days or in a ziplock bag in the freezer for up to 6 weeks.