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Make It Yours Cookie Recipe - Bacon Chocolate Chip

Make It Yours Cookie Recipe - Bacon Chocolate Chip



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Mix up a classic chocolate chip cookie with the addition of a salty treat: bacon!

One easy recipe, all the cookies you can dream up! Mix up a classic chocolate chip cookie with the addition of a salty treat: bacon! Start with Country Crock's Make It Yours™ cookie recipe base and add your imagination.

Notes

Tip: For inspiration for other delicious mix-ins, see our Make It Yours Cookie Recipe.

Ingredients

  • 1 Cup butter, such as Country Crock® Spreadable Sticks or Tub
  • 3/4 Cups granulated sugar
  • 3/4 Cups firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 Teaspoons vanilla extract
  • 3 Cups all-purpose flour
  • 1 Teaspoon baking powder
  • 3/4 Teaspoons salt
  • 1/4 Teaspoon baking soda
  • 1 package (12 ounces) semi-sweet chocolate chips
  • 1/2 Cup crumbled crisp-cooked bacon

Servings54

Calories Per Serving115

Folate equivalent (total)22µg6%


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).


How to make a killer brown-butter bacon chocolate chip cookie

We’re not usually prone to hyperbole, but pastry chef Dana Cree made one of the best chocolate chip cookies we’ve ever tasted.

Cree, the James Beard Award-nominated chef of Chicago’s The Publican , came up with a cookie using brown butter and crispy bacon bits. Whereas other recipes have you incorporating cold butter into the mixture, the fats used in Cree’s cookie are liquid—melted, but not hot. The flour gets hydrated differently than usual, which creates a cookie that’s crisp around the edges and teeth-sinking soft and gooey as you bite into the center. It’s also one of the easier cookies you’ll make. (Note: This will taste just as great without the bacon.)

If at all possible, use the metric measurements (grams).