Crunchy peanuts, salty bacon, sweet chocolate, and maple syrup—have we gone too far? You might think so, and certainly there’s no need to improve upon a perfect chocolate chip cookie. But this is one of those times where texture is all. Salty and sweet, this is a cookie for the holiday celebration!
PREP TIME: 15 MINUTES + 30 MINUTES FOR CHILLING
SERVES: 24 cookies
INGREDIENTS: 8 slices thick-cut bacon
1/2 cup (1 stick / 115 g) unsalted butter, at room temperature
1 tablespoon Crown Maple Dark Color Robust taste organic maple syrup
3 tablespoons good-quality bourbon
1 tablespoon vanilla extract
1 cup (200 g) granulated sugar
1/2 cup (75 g) Crown Maple organic maple sugar
1 teaspoon fine sea salt
2 large eggs
2. cups (290 g) all-purpose flour
1 teaspoon baking soda
1/2 cup (85 g) chocolate chips
1/2 cup (70 g) chopped roasted peanuts
1Fry the bacon in a skillet over medium heat until very crispy, about 10
minutes; transfer the fi nished bacon to a paper towel–lined plate. Chop the
cooled bacon into small pieces. You should have about . cup
(115 g) chopped bacon.
In a stand mixer fi tted with the paddle attachment, cream the butter, maple
syrup, bourbon, vanilla, sugars, and salt together. Stir in the eggs one at
a time until incorporated, then add the fl our and baking soda and stir to
combine. Stir in the bacon, chocolate chips, and peanuts until incorporated
throughout. Put the bowl in the refrigerator for 30 minutes, to let the dough
fi rm up slightly.
Preheat the oven to 350˚. Line a baking sheet with a silicone mat
or parchment paper.
Drop heaping teaspoon–size balls of the dough onto the prepared baking
sheet, spacing them about 2 inches (5 cm) apart so they have room to
spread. Bake for 12 minutes, until they are fragrant and puff ed up and have
turned almond brown. Transfer to a wire rack to cool slightly, then serve
warm. Leftover cookies can be stored in an airtight container for up to 5 days.