Did you know that May 15 is National Chocolate Chip Cookie Day? I didn’t. Then a PR rep for Chipits emailed me. She even offered a bag of chocolate chips so I could test out their recipe.
Who turns down chocolate chips? Not this guy.
I expected a bag or two. I didn’t expect a box. Aside from all the versions of chocolate chips I recognised (milk, semi-sweet, dark, white), chocolate chip technology has improved a whole lot since I was a kid. Either that, or I’m just shopping at the wrong grocery stores. There’s mint chocolate hips, SKOR toffee chunks, Reese’s peanut butter chips, butterscotch chips . . . it’s a whole new world out there.
I’m not really content with just swapping out different varieties of Chipits and calling it a recipe, so I added one thing they don’t have: bacon.
I’ll let you tinker with what Chipits to add.
500 g. bacon
2/3 cup melted butter
2 cups lightly packed brown sugar
2 tbsp. hot water
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 2/3 cups chocolate chips
1. If your bacon is thawed, throw it in the freezer for twenty minutes. It should be firm but not frozen. Don’t slice frozen bacon; you’ll just slice yourself.
2. Slice your bacon into the smallest possible bits.
3. Cook the bacon in a frying pan for 25-30 minutes. Render off as much fat as possible. Drain the fat and pat the resulting bacon bits dry.
4. Heat over to 375°F (190°C).
5. In large bowl, beat melted butter, brown sugar, eggs, and hot water until smooth.
6. In medium bowl, mix together flour, baking powder, baking soda and salt. Stir into butter mixture until blended.
7. Stir in chocolate chips (your choice; half peanut butter chips and half milk chocolate would make Elvis proud) and bacon. Drop from small tablespoon onto ungreased cookie sheet.
8. Bake 8 to 10 minutes. Let cool 1 minute; remove to wire rack.
Makes 5 dozen cookies, if you can keep yourself from eating the raw cookie dough.