Even Boss Hog has the occasional sweet tooth to satisfy, so when it’s time to whip up some delicious dessert dishes for the good folk over at Bacon Freak Ranch, “Cooky” often makes cookies.
Not just any cookies mind you, but Boss Hog’s bacon, Chocolate Chip & Pecan Cookies, which come chock full and filled to the brim with lots of delectable bites and bits of the worlds finest gourmet bacon, sweet and satisfying “choco-chunks” and some savory, crunchy, smoothly buttery pecans to give it that special flavor that the Boss Man likes.
Check em’ out for yourself and see why these are so darned popular out in the pig pen.
Boss Hog’s Bacon, Chocolate Chip & Pecan Cookies
(Serves up approximately 20 cookies)
6 strips of Boss Hog’s Honey BBQ Rubbed Bacon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter at room temperature
1/2 cup white sugar
1/3 cup light brown sugar
2 large eggs
1 ½ teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans
Cook your bacon, turning it every 1 to 2 minutes, for approximately 8 minutes or until well browned and moderately well done to taste, somewhere between crunchy and still flexible.
When bacon is done, remove all excess bacon grease by “patting it down” between a couple of thick, absorbent paper towels.
Finely chop the bacon into small “tid-bit” pieces.
Now preheat the oven to 350 degrees.
Line 2 large baking sheets with aluminum foil.
In a medium bowl, whisk flour, baking soda and salt together.
Now in a large bowl, use an electric mixer to combine the butter and two sugars into a creamy like consistency.
Add the eggs and vanilla extract to the large bowl and beat until well blended.
Now add the dry ingredients to the large bowl and beat until the flour is consistently melded with the other ingredients in a nice, smooth consistency.
Slowly stir in the chocolate chips, pecans and bacon bits.
Place the dough on the cookie sheets, spreading single large tablespoon-full amounts of cookie dough spread out with approximately 2 ½ inches of space between apart each cookie, as they will expand and spread during the baking process.
Bake the cookies for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center.
Transfer the cookies to a rack and allow then to cool for 20 minutes.
Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock