I think I have just made the Frankenstein of cookies, but damn they are good!
I love the taste of fresh jalapenos and when u pair that with bourbon and bacon its like cookie heaven...
Here's what you need:
3/4 pound center cut thick bacon, 1/2-inch diced
2 1/2 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup reserved bacon fat, chilled
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 Tablespoons Bourbon (I used
Bird Dog brand)
1 teaspoon vanilla extract
2 large eggs
1 bag of nestle choc chips (12oz)
1 c. Chopped pecans
2 lrg jalapenos finely chopped
1. In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.
2. Preheat the oven to 375 degrees F. In a medium bowl, mix together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate. Drop by rounded tablespoonfuls onto cookie sheets. Top each dough blob with about a tsp of the fresh chopped jalapenos. Bake 9-11 minutes. store in the fridge for up to a week and in the freezer up to 6 wks.
TIP: If you notice your cookies are coming out a little flat, try chilling your dough in the freezer for about 20 minutes, I figured out it helps a ton!
