I racked my brain for sometime and came up with a few ideas, but ultimately decided that he'd asked for cookies, so cookies I would make. I ended up simply modifying the recipe I used for the Maple Bacon Chocolate Chip Cookies. I originally planned to substitute the maple extract with caramel extract, but I couldn't find it at any of my local grocery stores, so I instead used caramel syrup (I figured if the Maple Bacon Cupcakes used maple syrup, then the caramel syrup should be a fine substitute for these).
The verdict? You can really taste the bacon and there's a sweet aftertaste. I think since white chocolate has a more subtle flavor than other chocolates it really allows the bacon flavor to come through.
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup shortening
2 eggs
1 teaspoon vanilla extract
1 teaspoon caramel syrup
1 cup white chocolate chips
1/2 cup chopped, cooked bacon
Preheat oven to 375. In a medium bowl, combine flour, salt and baking powder. In a large bowl, cream sugars and shortening. Add eggs, vanilla and caramel and beat until smooth. Add flour mixture slowly and thoroughly, a little at a time. Stir in white chocolate chips and bacon. Drop cookies, about an inch around, onto an ungreased cookie sheet about an inch apart. Bake for 10-12 minutes. Remove cookies from the cookie sheet immediately and place on a cooling rack or wax paper.
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