Whole Bacon Chocolate Chip Cookies With Maple Glaze

“Praise to the bacon chocolate chip cookie recipe I found on this site! (#299238) I baked that one on a dare and now my sons, stepsons, and their friends won't stop pestering me for them. I've altered that recipe enough that I wanted to post a new recipe rather than just add a comment. I can't bear to throw away bacon fat only to add butter. So I tried it and yes, the recipe works JUST FINE with the rendered bacon fat. Hence the name: Whole Bacon Chocolate Chip Cookies.”
READY IN:
3hrs
SERVES:
18
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Save 9 slices of bacon for decorating the cookie tops.
  2. Cut the rest of the bacon (about 1 1/2 pounds) into very small pieces and cook slowly over medium low heat. This takes a long time, but you want to render the fat and you don't want it to burn. When the bits of bacon are very crispy, remove them from the fat and save them on paper towel. Strain the fat, measuring 3/4 cup. Refrigerate 3/4 cup bacon fat for 1 hour.
  3. Cream the cold bacon fat with the brown sugar, eggs and vanilla until smooth. Sift together the flour and backing soda, and add to the fat mixture along with the bacon bits and chocolate chips. Stir everything together.
  4. Cover the dough and refrigerate for at least 1 hour.
  5. Preheat oven to 350 degrees F.
  6. Pinch off 1 1/2-inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Bake about 12-15 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze and fry the last of the bacon.
  7. Fry the 9 reserved bacon strips until crispy and cut each into four pieces.
  8. Maple Glaze: Mix 2 cups powered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract, and 2-3 tablespoons of water. Beat together until smooth.
  9. Spread a small mount of glaze on top of each cookie and top with a quarter slice of crisp bacon.

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