A surprise. But you can’t eat them until I take a photograph. In my very makeshift lightbox.
Cup of tea. Now guess.
Chocolate and nuts? Cranberries? Anchovies??
Sweet fudgy crispy crunchy slightly salty perfect cookies. Like pancakes with maple syrup and bacon, but amplified, improved by melting chocolate chips. Actually some of the best chocolate chip cookies I have ever tried, but with that extra secret kick. Just trust me.
Candied bacon and chocolate chip cookies
(adapted from Sticky Gooey Creamy Chewy )
5 thick strips of bacon, fat removed
90 g (½ cup) brown sugar
Lay bacon on a baking tray lined with baking paper. Sprinkle half of the brown sugar evenly over it. Bake at 200C for 15 minutes, then turn the strips over, cover with the rest of the sugar and put back in the oven for 10 more minutes or until dark brown and crispy. (The sugar around the edges will burn, do not worry.) When cool, cut into tiny pieces, the size of chocolate chips.
90g (½ cup) caster sugar
90g (½ cup) brown sugar
1 large egg
225g (1 ¼ cup) plain flour
½ tsp bicarb of soda
180g (1 cup) chocolate chips
candied bacon, as above
Heat the oven to 160C. Beat butter and sugar together until smooth. Mix in the egg, then the flour and bicarb. Stir in the choc chips and bacon. Scoop balls of dough (a little smaller than golf balls) onto baking trays lined with baking paper, leaving space between them. Should make about 25 cookies. Bake in the oven for 10-12 minutes, until they are golden and firm around the edges. They will crisp up as they cool.