2 great things inspired this blog post. They both start with a B. The first is Bacon.
That word inspires so many people to eat copious amounts of things. I feel like Bacon is particularly fitting today, as it’s Super Bowl Sunday. I would be a big fat liar if I told you I wasn’t excited for today, but I’ll be honest. I’m more excited for the food than for the game, and only marginally more excited for Beyonce (that’s the second B…).
She’s my lady, and I love her. Probably as much as most people like bacon.
So my contribution to Super Bowl Sunday (aka this…
are these cookies
Banana Bacon Chocolate Chip Cookies
1/2 cup butter 6 slices of bacon, cooked and fat reserved* 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 tbsp vanilla extract 2 cups flour 1 tsp baking soda 1 cup chocolate chips 2 cup banana chips, roughly chopped
Cook bacon in a pan over medium heat until crispy. Place on to a paper towel and allow to cool. Once cooled, chop and set aside. Reserve 1/4 cup of bacon fat.
Cream together butter, 1/4 cup bacon fat, and sugars. Add each egg, beating about 1 minute after each. Add flour and baking soda, beat until almost combined. Fold in bacon, banana chips and chocolate chips. Chill dough in the freezer while you preheat the oven to 350F.
Form dough into walnut sized balls, and place on parchment paper-lined baking pan. Bake 12-15 minutes or until golden brown (this varies on the size of your cookies and your oven). Allow to cool completely and serve. Makes about 4 dozen cookies.
*Note: if you don’t want to use bacon fat, omit bacon fat and use 3/4 cup of butter instead of 1/2 cup.
So make sure you get on this quick. You’ve got a few hours until Beyonce (and the Super Bowl). Run and get some bacon then make these cookies!
These should probably be called Chocolate Crack Cookies.
They’re that good. If I were Santa Claus, I would totally want these waiting for me with a huge glass of milk. I don’t even like milk, but I’d take it with these cookies.
The first time I made these was in grad school in 2009 with my friend Rhoda. We made a bunch of different cookies to give to people for the holidays. This was one of them and I remember it being amazing.
So do Santa, your neighbor, your boyfriend, your mom, whoever a favor and make them these cookies.
Chocolate Crinkle Cookies
adapted from Blue Ribbon Cookies
2 ounces unsweetened chocolate 1/4 cup canola oil 1 cup sugar 2 eggs 1 cup flour 1 tsp baking powder 1/2 tsp salt About 1/2 cup powdered sugar
Melt chocolate in the microwave (30 seconds at a time, stirring in between blast session until completely melted). Drizzle oil into chocolate while stirring. Once combined, add sugar and mix in. Beat in 2 eggs. Stir in flour, baking powder and salt until just combined. Don’t over-mix. Chill dough in the freezer for about an hour or in the fridge for a few hours.
Once your dough has chilled, pre-heat oven to 350F. Line your baking sheet with parchment paper and place powdered sugar in a bowl.
Form dough into walnut sized balls (I made mine a little bigger that than because I’m terrible at calculating size). Roll in powdered sugar and place on parchment paper lined baking sheet. This should make about 24-30 cookies (the recipe says 40, but obviously I have a heavy hand in my cookie forming…)
This is what happens when you are cheap and you go to the grocery store hungry.
Ok that’s not really what happens. What happens is you buy butterscotch chips that are 50% off, then rack your brain for 2 weeks trying to figure out what to make with them. Don’t worry if this happens to you make cookies. Cookies are generally a good idea.
1 cup brown sugar 1/2 cup butter, softened 1/2 cup peanut butter 1 egg 1 tsp vanilla extract 1 1/4 cup whole wheat flour 1 tsp baking soda 1/4 tsp salt 1 cup butterscotch chips
Preheat oven to 350F.
In a large bowl, cream together brown sugar, butter and peanut butter until smooth. Beat in egg and vanilla extract. Add whole wheat flour, baking soda and salt until almost combine. Fold in butterscotch chips.
Form dough into golf ball sized balls, place on a parchment paper-lined baking sheet and flatten slightly. Bake 12-15 minutes or until golden on the bottom. Place on a cooling rack to cool. Then serve!
Makes about 20 cookies.
In other news, these cookies were the first thing I made in my new kitchen.
Then I roasted vegetables, made another avocado pie and make an EPIC birthday cake for a co-worker’s bday tomorrow.
Slowly but surely, I’m catching up. What should I make next?
These are pretty much the basics. But my newest obsession: peanut butter and dates. Words can’t even describe…
Even better, peanut butter + dates + chocolate. A guaranteed winning combo.
Give it a try, in cookie form that is.
Date Peanut Butter Chocolate Chip Cookies
1/2 cup butter 1/2 cup peanut butter 3/4 cup brown sugar 1 egg 1/2 cup whole wheat flour 1/2 all purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup chocolate chips 1/2 cup chopped peanuts 1/2 cup chopped dates
Preheat oven to 350F. Cream together butter, peanut butter, sugar. Beat in egg. Add flours, baking soda and salt and mix until almost combined. Fold in chocolate chips, peanuts and dates, careful to not overmix.
Place golf ball sized amounts of dough on a parchment paper-lined baking sheet. Bake 10-15 minutes or until golden brown around the edges. Cool on a cooling rack. Serve and enjoy! Makes about 24 cookies.
On this blog, I have a tendency to tell you how great the featured recipe is. This time, I’m not going to call it amazing or mind-blowing.
Rather, these cookies are interesting.
Interesting ingredients. Quinoa in a cookie? Yes.
Not bad-interesting, by any means. Definitely good-interesting, but these don’t taste like your average cookie. I’m going to recommend that you make them, but here’s what you should expect. These are sweet and cakey. They’re not chewy cookies; so don’t expect hard, chewy cookies. They’re soft and cakey, good qualities in my opinion.
1/2 cup butter 1/4 cup white sugar 1/4 cup brown sugar 1/4 cup agave nectar 2 eggs 1 1/2 cup almond meal 1/2 cup all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup cooked quinoa 1 cup oats 1 cup chocolate chips
Pre-heat oven to 375F.
Cream together butter and sugars, add agave nectar and eggs. Beat until combined. Next add almond flour, all purpose flour, baking soda, baking powder, and salt. Mix until just combined. Fold in quinoa, oats, and chocolate chips (you can also mix it up and add dried fruit and nuts). The dough will be sorta sticky, so you can stick it in the freezer for a while if you’d like, but don’t worry your cookies won’t turn out super flat.
Place 2 tbsp sized balls of dough on parchment paper-lined baking sheet. Bake 12-14 minutes or until golden.
Allow to cool 5-10 minutes before removing from baking sheet. Makes 24 cookies.
If you look closely, you can see the quinoa in there. Every foodie in America pretty much loves quinoa, so why not try it in your cookies?
Tip #2: It’s okay to make small changes to recipes. But only if they’re idiot-proof. Example: those Peanut Butter cookies. I used the same recipe for Almond Oatmeal Chocolate Chip cookies, replaced almond butter with peanut butter and voila! Whole new cookie! No brainer, can’t really mess that up.