Monday, June 9, 2014
This is a whopper of a cookie to say the least. A quarter cup of dough, pressed out to fit in a muffin top pan. A pan, that I have been anticipating to use for a couple of months now. A pan, that I knew would help the cookies to hold their shape, ensuring that they were the perfect size and width. Can you tell I was chomping at the bit to use this pan?
But, back to the cookie. When I started thinking of Father's day and what foods dads would want to enjoy on their special day, my mind instantly went to sweets. But not just any sweets. A cookie. A cookie that was thick and chewy, kind of caramel-like undertones. One that was packed with not one, but two kinds of chocolate and then salt. Salt of two variations; chips and bacon. These elements would comprise the ultimate man cookie. But, I wanted to take it one step farther. What else? Brown butter. The magical stuff that dreams are made of. The substance that just makes everything better.
So after this idea came to mind, it wasn't too much longer that I was in the kitchen at my mixer. Combining ingredients, browning butter, cooking bacon and making cookies. My mouth was watering just thinking about them. When I pulled them out of the oven I couldn't wait, I had to dive in immediately and taste what I had been dreaming of. The result. Out. Of. This. World. Ah-mazing. There truly are no worlds. And no, it's not just my biased opinion. I let Spencer try them and then took them to various friends and family members to get them to test them. They literally disappeared in a matter of minutes. That was my sign, I had a true winner!
So, this father's day make pop something that he can truly sink his teeth into. These thick, chewy brown sugar bacon cookies...or the more fitting title The Ultimate Man Cookies. You may, however, want to make a double batch because dad will want at least one batch all to himself!
Brown Sugar Bacon Cookies
2 Cups flour
1/2 Tsp seal salt
3/4 Tsp baking soda
3/4 Cup (1 1/2 sticks) unsalted butter
1 1/4 Cup brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Large egg
1 egg yolk
1 Cup semi-sweet chocolate chips
1/2 Cups dark chocolate chips
1/2 Cup cooked bacon, roughly chopped
1/2 Cup original ruffled potato chips, roughly chopped
Preheat oven to 350. Spray a muffin top pan with non-stick cooking spray and set aside.
Combine flour, salt, and baking soda in a bowl and whisk to combine. Set aside.
Place butter in a small sauce pan and place over low-medium heat. The butter will begin to melt and then start to crackle and foam. Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Allow to cool.
Once the butter has cooled place in a large bowl and add both sugars, beat on high for 1 minute. Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes. Decrease the mixing speed and slowly add the flour mixture, and mix until combined.
Remove from mixer and add chocolate chips, bacon and chips and stir to combine. Use hands, if needed, and knead the mixture to ensure all ingredients are completely incorporated.
Scoop 1/4 cup of dough and place on prepared pan. Gently press the mixture to fit in the cups. Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half. Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball. Place in the oven and bake for 11-14 minutes, being sure not to over bake.
Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely. Store in an airtight container.
Recipe source: A Lynsey Original