Chocolate chip cookies with bacon and bourbon

BY: ANDREA ALDEN

I actually couldn't not bake these cookies. I didn't make gluten-free cookies, and yet they laughed at a person who shouldn't eat gluten so much that she ate five of them! She told me later that the cookies were definitely worth it. My husband's colleagues were so jealous. No joke. Seasoned men, carpenters, looked at the cookies with moist eyes as my husband ate them with a grin.

INGREDIENTS

• 6 to 10 thick slices of bacon
• 320 g flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp baking powder
• 115 g butter at room temperature
• 170 g fat from the fried bacon
• 150 g sugar
• 165 g brown sugar
• 2 tbsp bourbon whiskey
• 1 tsp pure vanilla extract
• 2 large eggs
• 350 ​​g chocolate chips

PREPARATION

1. Fry the bacon until it is nice and crispy. Place 170 g of fat from the fried bacon in a heatproof glass in the refrigerator to cool. The fat should thicken but not solidify. It should be approximately the consistency of butter at room temperature. Drain the bacon. Once cool, break into pieces and set aside.
2. Preheat the grill to 190°C and prepare for indirect grilling. Only one flame is probably needed.
3. Place the flour, baking powder, salt and baking soda in a large bowl. Mix the ingredients together or put them through a sieve. Then set the bowl aside.
4. Mix the butter and bacon fat together in a second bowl or a stand mixer. Add the sugar and beat in the eggs one at a time. Then add vanilla and bourbon.
5. Stir in the flour in portions, then add the bacon and chocolate chips. Set aside a few nice, large pieces of bacon to garnish some cookies.
6. Prepare a baking sheet with cooking spray, baking mat, etc. as desired. Using a tablespoon, place mounds 2.5 cm apart on the baking tray. One baking tray is enough for 12 cookies.
7. Bake each sheet of cookies over indirect heat for about 9 minutes. If the grill does not bake evenly with just one flame, rotate the baking tray halfway through the 9 minute baking time.
8. The cookies are finished baking when they are still quite soft in the middle and the edges are golden brown. Place the cookies on a rack to cool, then insert some of the reserved bacon pieces into the prettiest cookies on the tray.
9. The cookies can be eaten as soon as the dough has been used up, all the cookies have been baked and they have cooled down so that you don't burn your tongue on the still liquid chocolate.
10. Store the cookies in an airtight container in the refrigerator. You probably won't even make it that far. So just in case.

PRO TIPS:

• Use only high quality bacon or better yet, the homemade bacon here for these chocolate chip cookies with bacon and bourbon. The fat is purer than supermarket bacon fat. You can also determine the thickness of the bacon yourself.
• Put a slice of white bread, lemon or apple in the container to keep the cookies moist. And remember to place a muffin tin or a piece of paper towel between the cookies and the fruit. Because nobody likes soggy cookies.
• Dip the cookies in coffee to make them a real treat. They can also be eaten for breakfast.

These chocolate chip cookies with bacon and bourbon are amazing. Some of the cookies even made it into the fridge but only because I hid them from our guests. This recipe somehow makes exactly 48 cookies. I didn't weigh the ingredients exactly and I'm sure my tablespoons are larger than a tablespoon. But no matter, there were EXACTLY 48 cookies. They are sooo good!

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