|Awkward Kitchenette: Bacon Butter Cookies|
Now I've come to the part where I must give you some very bad, life-altering, reputation-shattering bad news. I'm not a fan of chocolate. So I am giving these Chocolate Chip Cookies a resurrection as something entirely different. However, since I'm doing these cookies SUCH a disservice (I'm sure, although in my opinion they are ever-so-much yummier without the chocolate) I highly suggest you take a look at the original Brown Butter Chocolate Chip Cookies. There's also lots of technical information and specific directions that I'm sure I haven't followed correctly, so that version is probably better anyway.
So, get on with it, right?
Do you like some salt with your cookies? Cuz I do. Boy, do I. In fact I'm most definitely a salt-tooth person, and substituting some bacon for some chocolate chips is definitely for me. In fact, as of 20 minutes after pulling them out of the oven, I have eaten approximately six.
Bacon Butter Cookies
Bacon (cooked, please. Fried or baked or whatever you so desire. Go ahead and cook the whole pound, you can make something else with it too)
1 cup butter (browned)
1 cup packed light brown sugar
3/4 cup sugar
2 1/4 flour
3/4 teaspoon baking soda
1/4 teaspoon course salt
2 large eggs (room temp)
1 tablespoon vanilla
|This butter is browned!|
Step 1: Cook that bacon (or use some left over from breakfast, like I did), set those eggs out on the counter, and preheat the oven to 350 degrees.
Step 2: Brown the butter: put it in a pan, turn the stove on and push it around with a spatula. Wait for it to melt. First it will melt, then it will get all bubbly, then it will get kind of frothy and THEN it will start to turn brown (literally). Take it off! Dump it in a bowl to cool a little.
Step 3: While the butter was browning, mix flour, baking soda and salt.
Step 4: Mix butter and sugars until creamy.
Step 5: Add eggs and vanilla to butter mix and continue mixing.
Step 6: Add flour mix to butter mix slowly until combined.
Step 7: Get confused and wonder if this is correct. At this point my batter looked like this:
I'm fairly certain that that is wrong, and that is probably why you should be following the original recipe.
At any rate, they turned out good, even though right then they looked like something you might find in a litter box.
Step 8: Make that batter into cookie balls. I know that you are supposed to tell people how big to make them, but I don't have one of those fancy cookie ball makers, and I have a terrible sense of measurement. So reach your hand into the bowl and pull out a small handful and pretend that you are making a snowball - but not a regular snow ball, a really small, hard one to throw at your arch nemesis. Large piece of gravel sized. Then stick about 12 of those on each ungreased cookie sheet. (This is telling me that ungreased is not a word. Not sure what to tell you.)
Step 9: Stick a nice hunk of bacon in the top of each cookie. Try to fold the dough around it a little. But really, your dough will crumble if you touch it, so just stick it in there as best you can.
Step 10: Bake 10 minutes. Then cool.
Enjoy! I think, since these contain bacon AND eggs (!) that technically you could eat a dozen or so for breakfast if you wanted. Or even serve them to mini-muffins as breakfast. I won't tell if you won't.
Have extra bacon? Try these:
Turkey Bacon Quesadillas