Roses are red.
Bacon is red.
Poems are hard.
There was a time, about a week ago, when I decided I should eat much cleaner for the sake of bikinis and non-stretchy-jeans. That was last week. This is now. And today we’re wearing leggings and eating bacon.
When I think of the ultimate chocolate chip cookie, I think of a warm kitchen; I think of basting myself in the smell of saccharine buttery goodness as I watch the timer tick away. I think of breaking into that first cookie, gooey chocolate stringing out between the two halves, a wisp of steam escaping. The crust is just golden, the center chewy, the chocolate chunks are perfectly melted, and little crystals of salt burst on my palette. The only thing that could possibly usurp this cookie’s place in my heart would be the addition of…bacon.
So….start by rifling through your stack of cookbooks and procuring your favorite chocolate chip cookie recipe. If you haven’t quite given your heart away to one yet, I suggest this one.
As you’re blending and mixing and conjuring up your cookie dough, have some bacon sizzling nearby. Cook it longer than you normally might, you want it in that pan until it is crisssssspy. No, not burnt. Crispy.
Once the bacon has cooled, give it a chop and a crumble and sprinkle it into the cookie dough like the magical fairy dust that it is.
Stir it all up, make a few dough balls, place them on a cookie sheet, and pop the sheet in the oven. Ignore your stomach growling and howling for the next fifteen or so minutes…it won’t be long…just a few more minutes…and out come golden delicious lip-smacking biscuits of glory! Big chunks of semi-sweet chocolate, savory crunches of salty fatty bacon, and warm buttery chewy cookie! I can’t even…..I can’t go on…
***These cookies may be stored uncovered on the counter for up to two days, after which you should place in an air-tight container and store in the refrigerator***