In Breaking Bad Season 5, Episode 7, there’s a mid- show caper that begins with a character bringing a batch of chocolate chip cookies to the safety deposit box woman at the bank. They’ve got bacon bits, he tells her. Makes the taste pop. She replies that now she probably won’t share them with anyone, takes the package, and leaves him alone to his nefarious tasks.
Bacon and chocolate chip cookies written into the script for Breaking Bad? Wishful thinking, or a sly nod to the plethora of odd bacon-laced foodieness out there these days? Didn’t matter. I was compelled. Had to Go There. And so I began.
I stared at a basic Toll House chocolate chip cookie recipe and wondered what I could to to really make it Bad – bacon bad. Bacon makes me think of breakfast and homey, rustic meals, so swapping honey out for granulated sugar seemed to be a natural. And using spelt flour instead of all-purpose would lend a bit of a toothy, rustic flavor. But how to make it really bad? I rummaged through the spices, contemplating cayenne, then landed something really worth trying . . . cardamom. It’s zingy, strong and highly aromatic, so I snuck in just a little to give it some kick. Very nice.
A few thoughts:
- It worked out best to refrigerate the dough for an hour, since the honey makes a wetter dough than the granulated sugar.
- Baked cookies are less doughy, flatter, and more chewy than the traditional recipe
- The honey flavor in these cookies is more pronounced than I expected and the cardamom not as strong.
- Center cut bacon works better than thick cut to crumble and distribute evenly.
- Really, the more bacon the better. A large 2-tablespoon scoop of a cookie can easily handle a whole strip of bacon:
Save them for dessert, by the way. It makes a really strange base for a scrambled egg!
Ready? Here you go!
- 2½ cups spelt flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ tsp cardamom
- 1 cup (2 sticks) butter, softened
- ½ cup honey
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) semi-sweet chocolate chips
- 1 pound cooked bacon, cooled and crumbled into bits
- Combine flour, baking soda, salt, and cardamom in small bowl.
- Beat butter, honey, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Mix only until combined.
- Stir in morsels.
- Cover and refrigerate for an hour while you cook the bacon.
- When ready to bake, preheat oven to 375
- Drop by rounded tablespoon onto ungreased baking sheets.
- Sprinkle bacon bits on top of each unbaked cookie.
- Cook for 8 – 12 minutes (cooking times vary – check often to make sure they’re not overdone)