savory

Bacon Chocolate Chip Cookies

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Preheat oven to 375° F and line several baking sheets with parchment paper.
In a medium bowl mix flour, baking soda, espresso powder, and salt. Set aside.
In an electric stand mixer fitted with the paddle attachment cream together butter and sugar on medium speed for about 2 to 3 minutes. Add the eggs and vanilla and combine until light and fluffy. Slowly add the dry ingredients on medium speed until everything is well blended, about 1 minute more. Take the bowl out of the mixer.
Stir in chocolate piece, pecans, and 2/3 of chopped bacon by hand to the cookie dough, scraping the bottom and sides of the bowl.
Using a cookie scoop or large spoon, place 2 tablespoons of dough on prepared baking sheet. Leaving about 2 inches of space between dough balls.
Place 2 baking sheets in heated oven for 11-13 minutes total. After the first 6 minutes, remove from the oven and sprinkle some remaining bacon into the top of each cookie. Rotate the baking sheets and continue baking 5-7 minutes until the cookies are light golden and just set around the edges. Remove from oven and allow to cool on sheet a few minutes before moving to a cooling rack to finish cooling.

Preheat oven to 400 degrees F.
Line a large rimmed baking sheet with parchment paper.
Arrange bacon strips baking sheet in one layer.
Bake until browned, about 15 minutes. Pour off bacon fat.
Brush bacon with half of syrup. Return to the oven and bake until glazed, 2- 3 minutes. Flip bacon over, brush other side with remaining syrup, and bake until glazed, 2-3 minutes more.
Immediately transfer bacon to a plate to cool completely (bacon crisp when cooled).