6 thick slices bacon (about 1 cup after cooked)*
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ cup vegetable oil
1 cup packed dark brown sugar
½ cup granulated sugar
2 tablespoons bourbon
1 teaspoon vanilla extract
2 large eggs
1 ½ cup semi-sweet chocolate chips
1. Preheat oven to 400 degrees.
2. Place bacon on foil-lined baking sheet and cook in oven for about 10-15 minutes or until crisp. (No floppy bacon here!)
3. While bacon is cooking, combine flour, baking soda and salt in a medium sized mixing bowl.
4. In a large mixing bowl, using an electric mixer combine butter, oil, brown and granulated sugars, bourbon and vanilla until well-combined.
5. Add eggs and mix thoroughly.
6. Gradually add flour mixture to butter mixture until well combined.
7. By now your bacon should be finished in the oven. Remove and lower oven temperature to 375 degrees.
8. Drain bacon on a layer of newspaper covered with paper towels and blot fat off with extra paper towels. This makes the bacon healthy.**
9. Chop bacon into small pieces about the size of your chocolate chips.
10. Stir bacon and chocolate chips into cookie dough.
11. Prepare two large cookie sheets with parchment paper and drop cookie dough by rounded tablespoons at least two inches apart.
12. Bake in 375 degree oven for about 12 minutes or until just slightly brown on top.
13. Remove and cool on wire racks.
14. Let cookie sheets cool a little bit (this prevents your next batches from oozing and getting flat) and repeat cooking process until you’re done! Enjoy!
* Just to be sure you have enough bacon I would throw on a couple extra slices. If you don't need them and can't figure out what to do with the extras... please let me know and I will give you a very long list...and laugh at you a little bit on the inside.
** P.S. The thing I said about making the bacon healthy?... That’s not true. That’s just a lie I tell myself to feel better. I’m sorry I lied to you too.
This recipe makes almost 3 dozen cookies, enough to share!
This recipe was inspired by and adapted from Lee Anne Wong’s Bourbon Bacon Chocolate Cookies