Yield: 2 dozen
Serves: 2 people
- 3/4 cup butter
- 2/3 cup packed brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon hazelnut OR almond extract
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
- 2 lbs high quality bacon, cooked and crumbled (about 2 cups)
- 1/2 lb high quality bacon, cooked in whole strips
- 2 cups powdered sugar
- 1 tablespoon maple extract
- Splash of shagbark hickory syrup (OPTIONAL)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- In a large bowl, cream the butter, sugars, extracts and eggs. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
- Dough will be slightly soft. If you want a more cake-like cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
- Place dough in refrigerator and let rest 1 hour.
- Preheat oven to 350°F.
- Remove dough from fridge. Roll 2 tablespoons worth of dough into ball. Set dough balls about 2 inches apart on ungreased cookie sheet. Flatten dough balls slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on cooling rack while you make the glaze.
- Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract, shagbark syrup and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Wisk all ingredients together until smooth and creamy.
- Spread a small amount of glaze on top of each cooled cookie and top with a small piece (1 inch) of crisp bacon.
- Sneak off to couch with platter of cookies, watch episodes of 80′s sitcoms (they go especially well for some reason with Punky Brewster or Alf) and enjoy.