Lovely and Liquor-ish: Bourbon Bacon Chocolate Chip Cookies

Lovely and Liquor-ish: Bourbon Bacon Chocolate Chip Cookies

Friends! We’re back in the world of recipes, and I’m bringing you a boozy doozy 🙂

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Bill’s dungeon-master-ing a group of fellow teachers on an adventure once a week, so I’m having college D&D flashbacks. Since the fellas can’t meet at our apartment (they’re allergic to the Finnmonster), I’m trying to be a good DM’s-wife/hostess by sending some snacks along with my boy to their meetings.

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This week, I was stocked up on cooked turkey bacon from a recent household addition (did you know it’s so much better for you than normal bacon? and still tasty?), and had been in a bourbon mood, because that’s the sort of girl I am. Bourbon, bacon and chocolate go together that peanut butter and jelly, so my obvious choice was to make some delicious ‘adult’ cookies for my full-grown nerds to enjoy 😉

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This is based on my very favorite chocolate chip cookie recipe, with just a hint of bourbon-y goodness and some salty bacon to take it to the next level 🙂

Bourbon Bacon Chocolate Chip Cookies

  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ¼ cup packed light brown sugar
  • ¼ cup packed dark brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 Tablespoons bourbon (or more, to taste)
  • ½ cup mini chocolate chips
  • 4 slices of crispy, cooked bacon (or turkey bacon), diced
  1. Preheat the oven to 350◦ F.
  2. Cream the butter and sugars together until creamy and smooth. Add in the egg, extracts, and bourbon.
  3. In medium bowl, whisk the flour, salt, and baking soda together. Slowly mix the flour into the butter mixture, until combined.
  4. Turn the mixer to low and slowly add in chocolate chips and diced bacon
  5. Roll dough into Tablespoon-sized balls. Place on baking sheet and slightly flatten with the palm of your hand.
  6. Bake for 12 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes.

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The Sweet Basic: Mini Chocolate Chip Cookies

The Sweet Basic: Mini Chocolate Chip Cookies

Apparently I’m on of a bit of a cookie run here on Mancktastic! Today, I’m pleased to bring you my very favorite chocolate chip cookie recipe. These little buggers are soft, sweet, and tasty, which makes them a great base for customization or a staple to enjoy.

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I whipped up this batch in their most basic format as a last-day-of-Latin treat for Bill’s seniors. In the past, I’ve turned these into almond joy delights, confetti cookies and even triple chocolate cookies, but who doesn’t love a warm, tasty, plain ‘ol chocolate chip cookie?

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These come together in about 20 minutes total, which makes them a great school night treat. Simply cream together butter and sugar, add eggs and vanilla, then beat in flour, salt and baking soda to create the buttery, soft basic dough. Mix in itsy bitsy chocolate chips studded throughout the cookies, roll them into Tablespoon-sized balls, and pop ’em into the oven to bake.

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Since they’re smaller than your average cookie, they bake up quickly which means they can be in your belly extra-quick! I love the little hint of almond extract in these cookies; it really sets them apart from your average bear with a delicious, sweet flavor.

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Mini Chocolate Chip Cookies

  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup mini chocolate chips
  • ½ cup chocolate chip
  1. Preheat the oven to 350◦ F.
  2. Cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
  3. In medium bowl, whisk the flour, salt, and baking soda together. Slowly mix the flour into the butter mixture, until combined.
  4. Turn the mixer to low and slowly add in both sizes of the chocolate chips.
  5. Roll dough into Tablespoon-sized balls. Place on baking sheet and slightly flatten with the palm of your hand.
  6. Bake for 12 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes.

Based on a recipe from Two Peas and Their Pod

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PS The lovely husband got me a new camera! I’m still tweaking the manual settings and my Photoshop workflow, but hopefully you can tell a positive difference in the photography. I think they’re at least better than my iPhone, yeah? 🙂