But that’s not going to stop me, no way.
I read this statistic once that claimed that people who eat a mere two pieces of bacon a day can expect a 20% higher mortality rate than non-daily-bacon-eating people.
Given the inerrant accuracy of Internet statistics, and comparing the 20% mortality rate with other mortality rates such as those tacked to smoking or taming lions or riding in cars on highways – I figure that my current bacon-eating ratio of 2 pieces every third month shouldn’t kill me any time soon.
Having said all that…
What if I add chocolate to bacon, and sugar, and eggs? What if I tempt fate and wrap marshmallows in bacon before I roast them and eat them like that? What about a bacon-wrapped s’mores?
I feel my mortality rate spinning out of control just thinking of it. The rush is making me feel dizzy and Alive. How far can we go without doing serious damage to our life expectancy? Or better yet, how can we make bacon into something that isn’t so prone to be hated on?
What about Bacon Chocolate Chip Cookies?
Yes. Let’s do it.
Bacon Chocolate Chip Cookies
*dedicated to Andy and Lizzy, two people who will go out with a smile on their lips, no doubt*
4-6 pieces of uncured bacon, cooked until crispy, drained well and then crumbled
1/2 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup egg whites
1/2 teaspoon vanilla
1 cup and 2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
Before we dive into the actual making of the cookies, let’s sit down and have a word about the ingredients, shall we? You are about to start a culinary revolution in your oven and I don’t want anyone rushing into this without having given it enough thought.
I borrowed the basic chocolate chip cookie recipe from my trusty, batter-splattered copy of Irma Rombauer and Marion Becker’s immortal classic, “Joy of Cooking” cookbook and altered the daylights out of it. Firstly, I cut the amount of butter called for in half (figuring that the bacon will add a little fat on its own) and instead of using whole eggs, I used whites, trying to save a little on the cholesterol intake and thus lowering our overall mortality rate to about 17.5% higher than those who wouldn’t touch the cookies. As for the flour, I mixed half whole wheat and half white, and I figure that brings us to an even 14%. Lastly, but not least, I spent the extra couple of dollars and bought the all natural, uncured bacon *without* nitrites. No nitrites? No problem. These cookies are practically health food.
Now, for the business end of things.
Preheat your oven to 375 degrees
In a large bowl or stand mixer, cream the butter and then gradually add the two sugars, then beat them well.
Now add the egg whites and vanilla and beat again, until everything is smooth and creamy.
Stir in the flour, salt and soda with a wooden spoon or spatula.
When everything is all mixed up and there are no pockets of dry ingredients – fold in the chocolate chips and bacon crumbles. Go ahead and sample some while you do, you have my permission.
Drop the cookies by tablespoons onto a lightly greased cookie tray and then bake them for about 10 minutes. When they’re golden brown – and remember, if you use whole wheat flour they will be a bit darker than if you use only white – take them out of the oven and put them on a cooling rack so that they can cool off. Once thoroughly cooled, they are ready to enjoy. And enjoy them you will.
This recipe made about a dozen cookies for me, but this is because I like them decent-sized and I ate a good deal of the cookie dough while waiting for the oven to finish heating up. True story. Use smaller spoons, don’t eat the dough, get more cookies -it’s really very simple. Not saying that I’ll do it any differently next time… but it’s a good thought.