Brown Butter Chocolate Chip Cookies with Candied Bacon
Candied bacon brings a sweet and salty combination to these chewy browned butter chocolate chip cookies. The use of bread flour adds to the wonderful chewy texture.
2 ¼cupsbread flour (this gives the cookies a wonderful chewy texture)
1teaspoonkosher salt
1teaspoonbaking soda
2teaspoonsground cinnamon
1cupunsalted butterbrowned
¼cupgranulated sugar
1 ¼cupsdark brown sugarpacked
1Tablespoonhalf and halfor milk
1Tablespoonlemon juice
1 ½teaspoonsvanilla extract
1largeegg
1largeegg yolk
2cupschocolate chips bittersweet or semi-sweet
4slicescandied baconchopped
Instructions
Sift together flour, salt, cinnamon and baking soda onto a piece of parchment paper or into a bowl and set aside.
Melt butter in a medium saucepan over low heat. Continue to cook on low heat, swirling the pan often, until butter has browned to an amber color. It should have a nutty aroma.
Remove from heat and stir in the white and brown sugars.
Scrape the batter into a medium mixing bowl and use an electric mixer to cream the brown butter and sugars together.
Add half & half, lemon juice, vanilla extract, and eggs. Use mixer at high speed to beat ingredients until well combined.
Add half of the flour mixture and incorporate into the batter with electric mixer on low speed. Repeat with remaining flour mixture. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
Heat oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Use a #30 serving scoop (2 Tablespoons) to place balls of cookie dough onto the baking sheet, keeping about an inch and a half between each ball. Take a few pieces of candied bacon and incorporate them into each dough ball.
Bake 10 to 12 minutes or until cookies are set on the edges but still a little soft in the center (they'll continue to bake on the cookie sheet for 2 minutes after you remove them from the oven)
After 2 minutes, remove cookies from the baking sheet and place on wire racks to cool completely.
Notes
All-purpose flour can be substituted for the bread flour, but the cookies won't be as chewy.