Candied Bacon Chocolate Chip Cookies
When I get invited to a potluck or dinner at a friend’s place, it pretty much goes without saying that I’m the one responsible for bringing dessert. And more often than not, my dessert of choice is cookies. They’re easily portable, I can prep the dough ahead of time, and they don’t require any fuss (plates, utensils, etc.) on location.
I take a certain amount of pride in the fact that they’re always a hit, regardless of whether the other guests are gluten-free or not. But there’s always a faction of people that leave me totally exasperated: the people don’t like sweets and avoid the dessert altogether.
As somebody with a major sweet tooth, the whole not liking sweets phenomenon is outside my realm of comprehension. But it seems like there are plenty of these folks out there, lurking in the shadows. Perhaps one of your loved ones or co-workers is afflicted?
These candied bacon chocolate chip cookies are my strategy in curing those seemingly odd ducks. The cookie dough is made with butter and bacon grease, which infuses every bite with a faint porky, savory goodness. And plenty of candied bacon is mixed in along with a generous amount of chocolate chips.
Even those who claimed to not like sweets were intrigued enough to give them a try. And you know what? I saw them returning for thirds and fourths. Mission accomplished.
Gluten-Free Candied Bacon Chocolate Chip Cookies
Ingredients:
* 1/2 cup butter
* 1/2 cup bacon fat, chilled
* 3/4 cup sugar
* 3/4 cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup rice flour
* 3/4 cup plus 1 Tablespoon potato starch
* 3/4 cup sorghum flour
* 1-1/2 teaspoons baking soda
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 2 cups chocolate chips (I like to use 1 cup dark chocolate and 1 cup milk chocolate)
* 7-8 slices plain or maple candied bacon, finely chopped
Directions:
Preheat oven to 375 degrees. Lightly grease a cookie sheet or line with a Silpat baking mat.
Beat butter, bacon grease and sugars until well combined. Add the eggs and vanilla extract and mix until smooth. Add the rice flour, potato starch, sorghum flour, baking soda, xanthan gum and salt and mix until thoroughly combined. Add the chocolate chips and candied bacon pieces and stir until well incorporated.
Drop heaping teaspoons of dough onto the cookie sheet. Bake for 10-12 minutes, or until the edges turn a light golden brown. Let cool for a minute or two on the cookie sheet and then transfer to a wire rack to cool completely.
Welcome! I'm Cate and Girl Cooks World is my recipe journal from my culinary trip around the world. 
Whaaaat?! This is amazing! Bacon with chocolate IN a cookie? Wow, do you deliver?
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Cate — February 5th, 2013 @ 8:20 pm
I wish we could do a trade… some of these for your crack cookies :)
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I second Julie’s response! This is a must try!!
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Holy cow….that is one amazing cookie. And here I thought the only way one could make a chocolate chip cookie better was to add more chocolate! This is pure genius!
Your related posts is calling out a healthy mint chocolate chip ice cream….my one frozen weakness….I may be here a while.
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Cate — February 11th, 2013 @ 5:19 pm
Thanks Tony! But more chocolate (or peanut butter) never hurts either, right? :)
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Shut the front door! Will you be my valentine and bake me these cookies? You are a genius!
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Cate — February 11th, 2013 @ 10:15 pm
I wish I could teleport some cookies to you for Valentine’s Day :)
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