Maple bacon cookies are something I stumbled upon through a very fortunate accident. I was scrolling down my Instagram feed when I was turned onto a delectable picture of the cookie in question from the Toronto restaurant Bannock. While this recipe isn’t the same that the fine-dining Oliver and Bonacini chain uses, these cookies will have you praising our finest Canadian ingredients: maple and bacon.
While it may seem odd to have bacon in a cookie recipe, the brown sugar coating offsets the saltiness of the bacon and pairs well with the maple. Brown sugar and butter will also ensure this is a soft and chewy cookie.
I like to think of maple and bacon as the underappreciated stepsisters of poutine; I don’t find myself indulging in the former two as much as the latter – but this recipe has just changed that.
Serving: 36 cookies (approximately)
Ingredients:
¾ cup of butter, softened
1 ¾ and ¼ cup of brown sugar
½ teaspoon of kosher salt
2 eggs
2 ½ tablespoons of maple syrup (Note: For a strong flavour, substitute maple syrup for 2 teaspoons of maple extract)
2 ½ cup of all purpose flour
½ teaspoon of baking soda
½ teaspoon of baking powder
¾ cup of mini semi-sweet chocolate chips
4 thick slices of bacon, cooked
Instructions:
Sweet and salty is always a winning combination, and there’s no better time to try this dynamic duo than with a baking study break. This recipe will yield a big enough batch for plenty of sharing.
Remember to store the rest of the cookies in an airtight container. They’ll last for about five days. Alternately, try freezing a portion of the dough, if you don’t want to indulge in too many cookies.
This recipe is adapted from shugarysweets.com
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