O.k. Today I am doing my second post. Still I have spent hours and hours trying to make this website-blog work. It's way harder than I thought. Nevertheless this is an amazing recipe for amazing cookies. These ones are one of my wife's favorites and usually they don't last more than 5 days (and it's only the two of us). The end result is a wonderful mix of flavors with the kick of salty. If you don't want to use the bourbon you can always use vanilla (but then again...if we can have fun and bake...why not?... I love to share the bourbon with the cookies, and they don't seem to care)
PEANUT BUTTER, BACON, BOURBON AND CHOCOLATE COOKIES
Para leer esta receta en español pique aquí
Cooking Time: 60 Minutes Makes 24 servings
9 Strips of Bacon
1 1/2 Cups Flour (sifted)
1 Tsp Baking soda
1/2 Cup Unsalted butter room temperature
1/2 Cup granulated sugar
1/2 Cup light brown sugar (packed)
1/4 Cup Peanut butter (smooth)
1/4 Tsp Kosher salt
1 Large egg room temperature
4 Tbsp Bourbon or 2 Tbsp vanilla
2 Tbsp bacon fat
1/3 Cup Dark chocolate (chopped)
1. In a large frying pan we are going to cook the bacon until it gets crispy. Keep the bacon fat for a later use. (I like it better in the microwave but then I don’t have the bacon fat for later… you choose)
2. Transfer the bacon to a paper towel to remove the fat. Once cold, chop it in SMALL pieces for later use. Separate the bacon: 1/4 for garnish and 3/4 for the cookies. Reserve
3. Mix the sifted flour with the salt and the baking powder. Reserve
4. In a mixer bowl (mixer with paddle attachment) we are going to creme the butter with the 2 sugars until incorporated -about 7 minutes-
5. Incorporate to the mix the dry ingredients (do it in3 batches) and then add the egg, the peanut butter and the bourbon until it becomes one even mix.
6. Add the chopped bacon (the 3/4 cup) and the 2 tablespoons of bacon fat. Reserve.
7. Turn on the oven to 350˚F
8. Line with parchment paper two large baking pans. Reserve
9. With 1 tablespoon of batter we are going to form a ball. Place the ball in the baking tray and repeat until you finish the batter.
10. Flatten each ball (I use the bottom of a glass)
11. Put in the oven and bake for around 10 minutes or when you see the edges browning a bit. Repeat for the two trays.
12. IMPORTANT!. Let cook the cookies IN THE BAKING PAN for 5 minutes or so because we need them to be a bit stiff, otherwise they will brake into pieces.
13. Once the cookies are cold enough to move them without breaking, transfer them to a wire rack to cool completely.
14. Let’s do the last part. Now in a heatproof bowl over a sauce pan with water we are going to melt the chocolate until smooth. It will take you from 5 to 10 minutes. When smooth, remove from the heat (just make sure that the water doesn’t touch the chocolate).
15. Distribute the 1/4 of bacon bits on top of the cookies (just a couple of bits per cookie) and drizzle with a fork the melted chocolate. Allow it to cool 100% (two hours).
16. Transfer to a serving plate and…