Recipe: Bacon Bourbon Chocolate Chip Cookies

We really should not be left alone in the kitchen with a bottle of bourbon. Things happen. Weird things. Sometimes the weird things are also good things. And occasionally something great happens, like these Bacon Bourbon Chocolate Chip Cookies. Take the three best things you’ve ever had, and bake them into a cookie. What do you get? The four best things you’ve ever had.

Bacon, bourbon, chocolate, or cookies? How could you choose only one? Well you don’t have to with this recipe. One of the secrets of this cookie is that some of the fat comes from the bacon instead of butter, making them positively heavenly. They are chewy, both sweet and salty; and they are perfect. They’re the kind of cookies that are going to get you winks at parties, the kind of cookies that will get you nominated for an award. They’re the kind of cookies that will inspire you to quit your job and hitchhike across the country in a toga.

All we can say is, eat these. Go ahead, get cookie grease stains on your favorite shirt. Indulge in some secret behavior with these cookies. Pour a tipple of bourbon over one of our handcrafted whiskey stones, and eat a few while they’re still warm. And then, and only then, share a couple.

Bacon Bourbon Chocolate Chip Cookies

Ingredients

◦1 1/4 cups all-purpose flour
◦1/4 teaspoon baking soda
◦1/4 teaspoon baking powder
◦1/8 teaspoon ground cinnamon
◦1/4 teaspoon salt
◦6 strips bacon
◦4 tablespoons unsalted butter, at room temperature
◦1/2 cup granulated sugar
◦1/2 cup packed light brown sugar
◦1 large egg
◦2 tablespoons bourbon
◦1/3 cup semisweet chocolate chips

Instructions

Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a plate. Reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon. Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes. Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in bacon and chocolate chips. Form the dough into 1″ balls and arrange 2 inches apart on an ungreased baking sheet. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.

Chill without diluting. Simply freeze Hammerstone’s Whiskey Disks for two hours, then add one to your next drink. Let stand 5 minutes. Enjoy. Whiskey Disks are dishwasher safe. They come with a nifty cotton satchel for easy storage in the freezer. Made of 100% natural soapstone, which will not impair flavor or odor.