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A warm, chewy chocolate chip cookie is my biggest guilty pleasure. A fat piece of crispy bacon comes in close second. Only a genius would think of combining the two, but I can’t take the credit. The day I came across this recipe, it was a well-deserved reward from the Devil for being a good little glutton. I just tweaked it a little.

If you haven’t already dropped everything you’re doing to run home and whip these up, I’m impressed by your self-control.  It’ll come in handy when you’re fighting the urge to eat the bacon before adding it to the dough.

Adapted from Tablespoon.

Bacon Chocolate Chip Cookies

8 strips of chocolate-covered bacon
2¼ cups flour
½ tsp baking soda
1 tsp salt
¾ cup unsalted sweet cream butter, softened
½ cup white sugar
1 cup brown sugar
2 tsp vanilla extract
1 whole egg
1 egg yolk
Splash of milk
2 cups semi-sweet chocolate chips

Preheat oven to 325°F. Coarsely chop chocolate-covered bacon.

Sift flour, baking soda, and salt in a small bowl. In a medium bowl, cream butter with the white and brown sugar. Add vanilla, egg, egg yolk and milk and beat until light and creamy. Gradually add flour mixture and mix until dough forms. Stir in chopped bacon and chocolate chips until well combined. Refrigerate dough for 30 minutes.

Form golf-ball sized mounds of dough on parchment-lined cookie sheet and bake for 13-15 minutes or until edges are brown. Remove from oven and let sit on cookie sheet for a couple of minutes. Avoid cooling on wire rack to maintain chewiness. Makes 3 dozen.