Brown Butter, Bacon & Chocolate Chip Cookies

Adjust your oven rack so it’s in the middle position. Pre-heat to 375 degrees. Line a large baking sheet with parchment paper.

Whisk flour and baking soda together in a medium bowl and set aside.

Heat 10 tablespoons of butter in a 10 inch skillet over medium-high heat until melted. Continue cooking, swirling pan constantly. Watch this carefully – butter can go from brown to burned very quickly. When butter is dark-golden brown and has a nutty aroma, remove from heat and immediately transfer to a heatproof bowl. Stir the remaining 4 tablespoons of butter into hot butter until melted.

Add granulated sugar, dark brown sugar, salt and vanilla to bowl with butter and whisk until completely mixed. Make sure to dip a couple of pieces of bacon in this and eat! Add egg and egg yolk and whisk until mixture is smooth and there are no lumps of sugar remaining.

Let sugar/egg/butter mixture stand for a few minutes. Then whisk again for 30 seconds. Do this several times – you want to make sure that the sugar has “melted” into the liquid. When ready, mixture will be smooth, thick and shiny.

Using wooden spoon, stir in the flour mixture until just combined. Stir in grated chocolate, chocolate chunks, chocolate chips and bacon pieces. Don’t over mix but make sure no flour pockets remain.

Using a teaspoon, place a heaping teaspoon of cookie dough on the baking sheet lined with parchment paper. I get about 14 on a baking sheet.

Bake for 10-14 minutes (my oven takes 11 minutes) until cookies are golden-brown and set along the edges but the middle is still soft.

Remove from oven and set baking sheet on a wire rack and let cool on baking sheet for at least 10 minutes. Eat at least half the batch and realize you should have doubled the recipe.