Chocolate & Ginger’s Applewood Smoked Bacon Chocolate Chunk Cookies

Chocolate & Ginger’s Applewood Smoked Bacon Chocolate Chunk Cookies

AuthorJulie

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups chopped toasted walnuts or pecans
1 Vosges Mo's bacon bar (with applewood smoked bacon, alderwood smoked salt and deep milk chocolate), chopped
1 70% dark chocolate bar (ie Lindt/Valrhona), cut into rough small chunks or 1 1/4 cup dark choc chips works too

1

In a small bowl, whisk together the flour, baking soda, and salt.

2

In a stand mixer fitted with the paddle attachment (or like me, with a bowl and wooden spoon), beat together the butter, brown sugar, granulated sugar, and vanilla just until smooth. Beat in the eggs one at a time until incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.

3

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably overnight - or freezer for couple hours to speed up.

4

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

5

Slice the logs into disks 3/4 inch thick and place the disks 3 inches apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.

6

Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.

7

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Ingredients

 2 1/2 cups all-purpose flour
 3/4 teaspoon baking soda
 1/8 teaspoon salt
 1 cup unsalted butter, at room temperature
 1 cup packed light brown sugar
 3/4 cup granulated sugar
 1 teaspoon vanilla extract
 2 large eggs, at room temperature
 2 cups chopped toasted walnuts or pecans
 1 Vosges Mo's bacon bar (with applewood smoked bacon, alderwood smoked salt and deep milk chocolate), chopped
 1 70% dark chocolate bar (ie Lindt/Valrhona), cut into rough small chunks or 1 1/4 cup dark choc chips works too

Directions

1

In a small bowl, whisk together the flour, baking soda, and salt.

2

In a stand mixer fitted with the paddle attachment (or like me, with a bowl and wooden spoon), beat together the butter, brown sugar, granulated sugar, and vanilla just until smooth. Beat in the eggs one at a time until incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.

3

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably overnight - or freezer for couple hours to speed up.

4

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

5

Slice the logs into disks 3/4 inch thick and place the disks 3 inches apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.

6

Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.

7

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Chocolate & Ginger’s Applewood Smoked Bacon Chocolate Chunk Cookies
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