I had an entirely different post lined up for today, but I had the urge for bacon, chocolate, and rum! Throw that all together and you get the most scrumptious little cookies ever! Now I know that I should be a good blogger and continue on in a lengthy paragraph about the flavor, the recipe, and why you should try them over regular chocolate chip cookies, but I’m pretty sure you all stopped reading after bacon, chocolate, and rum!
(makes approximately 3 dozen)
6 strips of thick cut bacon
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
¼ tsp baking powder
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar
¾ cup white sugar
2 shots (3 ½ Tbs) Sailor Jerry Rum
1 cup dark chocolate chips
*Side note: I often get asked if baked goods with rum in them will still be safe for children and my generalized answer is NO! It’s a common misconception that alcohol will cook completely out, but studies have been conducted that show that’s not always the case. I highly doubt that a child would be affected by a small trace amount of alcohol, but I’m not the parent. At the end of the day, it’s your judgment call.
In a large skillet, cook the bacon until crisp. Transfer to a paper towel lined plate to cool. Once cooled, break into small chunks and set aside.
Preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
(1.) In a large bowl, whisk together flour, baking soda, salt, and baking powder. (2. & 3.) In a separate bowl, mix together butter, brown sugar, white sugar, and Sailor Jerry Rum. (4.) Beat in eggs one at a time.
(5.) Slowly mix in flour mixture, scraping down the sides as needed. (6.) Fold in bacon chunks and chocolate chips. (7.) Drop a heaping tablespoon of dough onto the prepared baking sheet, leaving about 2 inches of space between each dough ball. Place in the oven to bake for 7-10 minutes or until the edges are just lightly browned. Eight minutes is the perfect amount of time if you like your cookies softer. (8.) Let cookies cool on the pan for a few minutes. Use a spatula and transfer the cookies to a cooling rack to cool another 5-10 minutes.
You can also make these ahead of time and store in an air-tight container at room temperature for 3-4 days.
Serve with an ice cold glass of milk (or Sailor) and enjoy!