Crispy Chocolate Chip Bacon Cookies

Crispy Chocolate Chip Bacon Cookies

For the bacon

10 slices thick-cut bacon
brown sugar

For the cookie dough

2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons trans-fat free shortening (I use Spectrum Organic)
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 tablespoon cider vinegar
About 2-3 cups bittersweet chocolate chips

To prepare the bacon

Preheat oven to 350 degrees.

Arrange bacon slices in a single layer onto a baking sheet lined with parchment paper. Scatter two teaspoons of brown sugar down each strip. Place baking sheet into the oven and bake for 10 to 12 minutes. Turn bacon over, then brush each with the juices on the baking sheet. Place back into the oven and continue to bake until the bacon is crisp and the color has darkened, about 10 to 15 minutes. Remove from the oven, turn oven off and place strips onto a wire rack to cool completely. When cool, chop into pieces.

To prepare the cookie dough

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

In a large mixing bowl, beat together butter and shortening until creamy. Add sugars and mix until smooth. Mix in egg, vanilla and vinegar. Add dry ingredients and mix just until combined. Fold in chocolate chips and chopped bacon. Cover dough and refrigerate at least 2 hours or overnight (preferred).

Preheat oven to 350 degrees.

Drop dough using a tablespoon cookie scoop onto parchment-lined baking sheets. Place into the oven and bake until the cookies are golden, about 12 to 14 minutes. Remove and cool cookies on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Makes about 54 cookies.

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