Labor day weekend is just around the corner and these cookies might just be the perfect addition to your BBQ. I made them for an Olympics party earlier this month and nicknamed them 'Ugly Americans'. Because really, what could be more self indulgent at an event promoting athleticism and good health than eating a cookie filled with bacon, chocolate and booze? Yes, I'm kind of a jerk. It's just that I pinned them forever ago and was dying for an excuse to give them a try. Anyway I'm pretty confident these cookies are worth their weight in judgement... they are truly, ridiculously good.
adapted from whisky disks
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
6 strips bacon (thinner bacon cut is recommended for crispiness)
4 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 tablespoons bourbon
1/2 cup semisweet chocolate chips
1.Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl.
2.Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a plate. Reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon.
3. Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and bourbon and beat until light and fluffy, about 2 more minutes.
4. Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in bacon and chocolate chips. Form the dough into 1″ balls and arrange 2 inches apart on an ungreased baking sheet.
5. Bake for about 8-10 minutes.