Recipe from Stephen & Erik.
Ingredients:
Candied bacon:
- 8 strips bacon
- raw sugar
- maple syrup
- cayenne pepper
Cookies:
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup melted unsalted butter, at room temperature
- 3/4 cup raw sugar
- 1 egg + 1 egg yolk (1.5 eggs)
- 2 teaspoons of maple syrup
- 1 cup dark chocolate
- bourbon
Preparation:
For the bacon: (Warning, make a lot as you will eat it all while you wait). Cook the bacon at 400°F – no preheating – on a rack allowing the grease to drip in a pan below. Cook it until it is about 2/3 done.
Remove the bacon from the rack and drain the grease. Place the bacon on non-stick aluminum foil. On one side of the bacon, coat with maple syrup (the cheaper, the better as it is the sweetest). Sprinkle with raw sugar. Cook until almost done at 325°F – but be careful to not to burn (keep a watchful eye). Remove and add some cayenne pepper. Finish cooking and allow to cool. Once cooled, roughly chop.
For the cookies: Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper. Mix the dry ingredients. Slowly add in the melted butter, sugar, eggs and maple syrup, until the mixture is well blended. Add some bourbon until dough seems like right consistency. Gently stir in chocolate and then add the bacon.
Make cookies desired size, making sure chocolate and bacon are in all. Bake for about 13-15 minutes (depending on how you like them cooked and the size). You can eat some of the extra candied bacon while you wait.