Recipe: Bacon Chocolate Chip Cookies
I am not of the camp that believes bacon makes everything better. A fried egg, maybe. Avocado, usually. Cheese, most definitely. But bacon? I find its addition usually unpleasantly doubles a food's salt factor.
When the food in question, however, is predominantly sugary, then some contrasting flavors of fat and sodium can be quite lovely. Which is why I have been known to pour dark chocolate sauce on rare porterhouse steaks. (Just kidding. Sort of. Doesn't that actually sound sort of good?)
A few years ago, my husband used some leftover pork fat to make cookies. He used just a tad too much, but I enjoyed the cookies enough to realize that desserts could in theory benefit from porcine notes. So, I dug around on the Internet and Pinterest to see how I might combine bacon and my absolute favorite baked good: the chocolate chip cookie. From several sources, I devised the following recipe: