Bacon Chocolate Chip Cookies
Yields slightly less than 2 dozen cookies, depending on how you drop them
Slightly adapted from NPR's Bacon Gets its Just Desserts
5 strips bacon
1 cup, plus 3 Tbsp., all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter, at room temperature
1/2 cup white sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cups semisweet chocolate chips
1/2 cup walnut pieces, toasted
-In a large skillet over medium heat, cook bacon, turning several times, until browned, done and slightly crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.
-Chop finely, or cut into tiny pieces with kitchen scissors.
-Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
-In a medium bowl, whisk together flour, baking soda and salt.
-Using an electric or a stand mixer, cream the butter and sugars in a large bowl.
-Add egg and vanilla extract, and beat until just blended.
-Add the dry ingredients; beat until just incorporated and the flour is well incorporated.
-Stir in the chocolate chips, toasted walnut pieces and bacon with a wooden spoon.
-Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread out while baking; the fully baked texture of the cookies will be slightly thick and crispy on the bottom) on baking sheet. -Bake for 10 to 15 minutes (N.B. Around the ten-minute point, keep checking them; it took mine less time to bake and you don't want them to burn), or until firm and golden brown around the edges, and still slightly soft in the center.
-Transfer to a rack and cool for about 15 - 20 minutes.
-Enjoy while warm and, if you have leftovers, store in an airtight container.