Maple Bacon Browned Butter Chocolate Chip Cookies

This blog still gets a lot of hits for a post from 2007 titled Bacon Chocolate Chip Cookies with Maple Cinnamon Glaze. Unfortunately, the recipe to which I linked has long since vanished, leaving more than a few readers disappointed.

A photo from the old article,
Bacon Chocolate Chip Cookies with Maple Cinnamon Glaze.

I can now correct that error by pointing to this recipe from Yammie’s Noshery: Maple Bacon Browned Butter Chocolate Chip Cookies. They look pretty good!

Here’s the recipe, which I broke into paragraphs to make for easier reading:

Maple Bacon Browned Butter Chocolate Chip Cookies

2 sticks (1 cup) butter1 1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon maple extract
1/4 cup maple syrup
1 egg
2 cups cake flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup bacon (maple flavored if you want), cooked and crumbled (maybe about a pound)
1 1/2 cups chocolate chips
Kosher salt for sprinkling

Set one stick of butter out to soften. Cook the other stick of the butter on medium heat on the stove until browned. Allow to cool to room temperature and is no longer liquid (feel free to put it in the refrigerator or freezer)*.

Beat in the sugar. Add the extracts, syrup, and egg. Beat until well combined.

Sift in the flours, soda, and salt. Mix to combine.

Stir in the chips and bacon bits, saving some for garnishing the top if you wish.

Chill the dough for at least an hour or until the dough is pretty firm (again, put it in the freezer if you’re impatient).

Preheat the oven to 375º. Shape cookies into balls of your preferred size. Sprinkle with any leftover bacon bits and some kosher salt. Bake cookies for 9-12 minutes or until edges or golden brown. I like to press a few chocolate chips in the top when they’re done baking.