Mmmmm...Bacon!

Bacon and chocolate? Seriously? Yes! We've tried this inspirational recipe for Bacon Chocolate Chip Cookies twice now, and we can definitely say the secret is in the maple-cinnamon glaze and bacon strip topping. Otherwise, it's just a slightly salty chocolate chip cookie and nothing special.

Here is the recipe (halved, for only 2 dozen) in its condensed form, as I've been making it:

Bacon Chocolate Chip Cookies with Maple Cinnamon Glaze

1/2 cup butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips (it's all I had)
1 cup REAL bacon bits

Preheat oven to 350 degrees fahrenheit.

Beat together the butter, sugars, flavouring and eggs until creamy. Sift dry ingredients into the butter mixture and stir together. Dough will be slightly soft. Add in chocolate chips and bacon bits. Stir until well integrated. Freeze dough for 20-30 minutes (or refridgerate an hour). Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you ready the glaze.

Maple cinnamon glaze

1 cup powdered sugar
1 tablespoon maple syrup
1/2 teaspoon cinnamon
enough water to make a thick glaze (I used about 1 tablespoon)

Mix all ingredients together until smooth and creamy. Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.*



*The bacon piece on top is the piece d'resistance. An easy way to make it? Once you've got the oven preheated, put a few strips of your favorite bacon on a foil-lined cookie sheet and bake about 10-15 minutes (while the dough is in the fridge) or until it comes to the consistency you like. We prefer slightly chewy. Enoy!

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