Bacon Potato-Chip Chocolate Cookie
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon pieces and potato chips.
- Total Time:
- Yield: Makes 20
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1 stick unsalted butter, room temperature
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (1/2 cup)
- 3/4 cup chopped dark chocolate (4 ounces)
- 2 cups coarsely crushed salted potato chips
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.
Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.
Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.