Provisioning for a recent trip out of Camden, Maine, the local market had bacon brownies in the bakery. At a county fair, I found a vendor selling bacon strips dipped in chocolate. If this sounds off, then you are out of the loop. The bacon-chocolate craze has been taking off like a banshee. The combination of crisp salty-smoky bacon and the subtle-sweet smoothness of chocolate is an incredible contrast in tastes. This recipe is one of my all-time favorites.
Yield: 60 cookies.
Preheat oven to 350 degrees F.
Beat together the butter, sugars, flavorings and eggs until creamy.
In another bowl, sift together the dry ingredients.
Add the dry ingredients to the butter mixture and mix well.
Add in chocolate chips and bacon bits. Stir until well integrated.
Wrap dough on a sheet of waxed paper and refrigerate at least an hour.
Once chilled, pinch off 1-inch pieces of dough and roll into balls.
Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten slightly in the center.
Bake for about 10 minutes or until golden brown. Cool on a wire rack.
Maple Cinnamon Glaze:
Spread a small amount of the glaze on the top of each cooked cookie and top with any leftover bacon bits.
Capt. John Wampler has worked on yachts for more than 25 years. Contact him through www.yachtaide.com.