Earlier this summer, friend and triathlete Isabelle Rivard (@spoonsie aka: @trispoonsie) proposed the idea of putting together bacon recipes to sell a cookbook, all proceeds going to her isaonabike.com Give to Live campaign to raise funds to fight cancer. Given Izzy has a recipe for chocolate chip bacon cookies, we decided to make reverse chocolate chip mocha bacon cookies. But, we wanted to candy the bacon.
In hindsight, we missed an opportunity to add a true Java-bean flavour to the cookies, something we plan to remedy in the near future.
Still, the resultant cookies were rich, sweet, and slightly smokey. When I sprung half a batch on my office, only the like-minded foodie, someone who is currently eating her way across Italy, tasted the savoury component. Though, having brought beet brownies and pear chocolate cake to the office previously, most everyone figured there was something “different” about the cookies. Suffice it to say, I have an interesting reputation with my co-workers…
Recipe for Candied Bacon Chocolate Mocha Cookies
What You’ll Need:
- 1 cup butter (2 sticks)
- 1/2 cup white granulated sugar
- 1 cup light brown sugar
- 1/2 cup mocha powder (or 1/8 cup Dutch processed cocoa + 1/8 cup skim milk powder + 1/8 cup icing sugar)
- 2 eggs
- 1 1/2 tsps vanilla
- 1 3/4 cups cake flour
- 1 tsp kosher salt
- 2 tsp baking powder
- 3/4 cup of white chocolate chips (less if desired)
- 1/4 cup chopped candied bacon
- Candy the bacon and allow it to cool completely. I used Pastry Chef David Lebovitz’s method (link and modifications below).
- Soften the butter either by leaving it out at room temperature, working it in a stand mixer, or using the baker’s cheat. The baker’s cheat involves taking two sheets of wax or parchment paper, putting the sticks of butter between them, and rolling everything flat with a rolling pin. Giving the butter a good thwapping helps loosen it up at first.
- Sift together the cake flour, salt, and baking powder onto a tray or a flexible cutting mat. This will allow you to dose the dry mixture so it easily incorporates into the cookie batter.
- Preheat the oven to 350F.
- Cream the sugars (both brown and white) and butter together. We recommend using an egg beater or stand mixer for this. You want to work the sugars into the butter. The mixture will actually increase in volume.
- Beat in the eggs one at a time until combined.
- Add the vanilla to the mixture and mix it in.
- Put down the egg beater.
- Using a wooden spoon, alternatingly work in the flour mixture and mocha powder little by little, trying not to over work the batter. Remember to scrape down the sides regularly.
- Gently fold in the white chocolate chips and candied bacon.
- Line your baking sheet (in our case a half sheet pat) with parchment paper. I have never used a sil-pad, so do not know how cookies behave on them.
- Dish ice cream scoop sized portions of batter onto the lined baking sheet. We managed only 6 per sheet.
- Bake in a 350F oven for approximately 18 minutes. Check the cookies for doneness after 10 minutes and every 3-5 minutes thereafter.
- Repeat with the rest of the batter.
- If the batter starts to loosen up, cover with plastic and place in the fridge for 2-3 minutes.
Please note, this cookie recipe is based on Alton Brown’s “Puffy” chocolate chip recipe, which I found on the Food Network website.
Recipe for Candied Bacon
I will not re-post Chef Lebovitz’s recipe in its entirety. We did not stray far from it. However, I did not want to bake the bacon at 400F directly in its own fat. So, I laid the bacon our on a broiling pan and sprinkled brown sugar (approx. 2 tsp) on the exposed side. Then, I baked the bacon for 7 minutes at 375F, peeled it off, turned it over, and sprinkled the underside with brown sugar (approx. 2 tsp). This, I baked for another 7 minutes at 375F. The resultant bacon did not develop the deep mahogany colour of Chef Lebovitz’s. I wanted the bacon candied, but a little chewy. Mission accomplished.
Now, I am no longer sure the cookbook will go forward, but the cookies were a fun project.