It had been a particularly hot day, as July days in Arizona typically are. I was living in Phoenix then. When it’s July in Phoenix, the last thing that anyone wants to do is anything that might generate heat (like breathing). Unless you’re me, that is, and you’ve gone mad from that heat. Then, the first thing you do is come in from the cement patio that can double as a Dutch Oven, and turn on the actual oven because you want to bake cookies. This was typical of my time in Phoenix, and our kitchen was always so full of food, there was nary a hungry belly. We were sweating our skin off, but we were in foodie heaven!
This day, though, my friend’s 17-year-old daughter was home, and achin’ to make bacon. If you’ve met me, you know I never turn down bacon. She asked me what I was cooking, and that day I had decided to modify a sugar cookie recipe to be a chocolate sugar cookie recipe. Knowing I had no plans to use the stove top, she whipped out her bacon pan, and the fresh-from-the-butcher bacon I bought the day before. Yes, I said her bacon pan. Now, I’ve seen bacon cooked several different ways, including in the microwave (yuck!), but she has a special way of making bacon that I hadn’t seen until I met her. I started to suggest another way once, when she said she saw it on a cooking show once. In my book, that’s license to copy.
I got back to using my calculator to modify the Betty Crocker Sugar Cookie recipe, carefully shifting the flour-to-cocoa ratio. I poured over the recipe, placing my ingredients individually in all the bowls in the house, just so I didn’t miss adding the baking soda. It’s always the baking soda or the salt, isn’t it? Anyway, I finished mixing the dough, and dropped the batter by the tablespoon-full onto the cookie sheet. My first batch of cookies finished as she was finishing up the pound of perfectly crisp, smoky bacon. She handed me a piece, and I inhaled it. When she turned her back, I stole a few more pieces and added them to my cookie batter.
The cookies didn’t last the night.
Eventually she taught me how to make bacon her way. I’m not at liberty to teach you. I will share my chocolate bacon sugar cookie recipe, though.
- 5 Strips Crisp Bacon, cooled and crumbled
- 2 1/4 C All-Purpose Flour 281 g
- 3/4 C Cocoa Powder 87 g
- 1 3/4 C White Sugar 395 g
- 1 tsp Baking Soda 4.2 g
- 1 tsp Cream of Tartar 4.2 g
- 3/4 tsp Salt 4.26 g
- 1 C Vegetable Oil or Butter 237 mL, 227 g
- 1 Large Egg
- 2 tsp Vanilla Extract 10 mL
- 2 tbsp Confectioner's sugar
Preheat oven to 350° F (180° C / 4)
Cook bacon over medium heat until crisp.
Cool bacon on paper towels.
Stir dry ingredients together
Mix in oil or butter on medium-low speed
Crumble Bacon into batter
Mix for 2 minutes
Roll batter into 1-inch (2.5 cm) balls
Place on cookie sheet
Flatten with the bottom of a glass dipped in confectioner's sugar
Bake 8-11 minutes, or until golden brown
Butter will make your batter rich.
Bacon should be crisp, not limp or burnt.