chocolate chip sandwich cookie @ ‘wichcraft, nyc
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photo © anita aguilar
my first time (with bacon): the cowboy cookie at cowboy ciao, in scottsdale…october 18, 2007
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while the origin of the cowboy cookie isn’t clear, if you’ve ever had one you’ll understand why its aptly named.
it’s hearty (enough to provide sustenance…during a long ride across…the great plains).
it’s sturdy (enough to survive…being tossed about in your pocket… during a rodeo).
coconut and pecans provide a boost of energy (for all that wrangling).
chocolate soothes the (lonely) soul.
bacon makes it…american?
oh, let’s just say bacon makes it.
i understand if you think the idea of bacon in a cookie sounds a bit gimmicky. but if you love the stuff and are intrigued by the idea of marrying it with something sweet, i’ve tested a recipe for chocolate chip-bacon-pecan cookies, courtesy of susan russo that will most assuredly win you over.
these share the vigorous flavor of cowboy cookies, but they’re crisp and slim. (the cowgirl cookie?)
the recipe requires only 5 slices of bacon; the effect is seductive, not overpowering.
semi-sweet chocolate chips, pecans, and finely chopped bacon
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susan russo’s chocolate chip bacon pecan cookies
yield: about 18 thin-and-chewy cookies
5 strips bacon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter at room temperature
1/2 cup white sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cups semisweet chocolate chips
1/2 cup chopped pecans
In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk flour, baking soda and salt.
In a large bowl, using an electric mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, pecans and bacon.
Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread) on baking sheet. Bake for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center. Transfer to a rack and cool for 15 minutes.
Can be stored on countertop for one to two days, then refrigerated in an airtight container.
these are too rich to become a regular “after school” or midnight snack.
but they’re perfect for gifting (i presented some to my cousin at christmas) or your upcoming super bowl party.
let them be special.
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if you prefer a “cakier” cookie, ms. russo offers a variation in her npr piece “bacon gets its just desserts,” and recipes for other porky sweets: chocolate bacon-peanut-bark, peanut butter-maple-bacon fudge and maple-apple-bacon cake with maple glaze.
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all photos © anita aguilar
