- 2 cups minus to 2 tablespoons all purpose flour
- 1 2/3 cup Bread flour
- 1 1/4 teaspoon Baking soda
- 1 1/2 teaspoon Baking powder
- 1 1/2 teaspoon Coarse salt
- 1 1/4 cups (2 1/2 butter) Unsalted butter
- 1 1/4 cups Light brown sugar
- 1 cup plus 2 tablespoons Granulated sugar
- 2 Large eggs
- 2 teaspoon Natural vanilla extract
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup slivered almonds, toasted
- 1/4 cup toffee heath bar pieces
- 1/2 cup crushed pretzels
- 8 pieces crispy bacon, broken into small pieces
I am OBSESSED with these cookies! Anyone who knows me well can tell you how strange my eating habits are. I am always looking for new combinations of flavors. I have such a hard time making decisions that I usually end up mixing together a bunch of random ingredients which results in the world’s weirdest pasta dish or most confusing ice cream sundae. I can never just eat one breakfast cereal in the morning, it has to be a mix of at least 3 with dried cranberries, sliced bananas, and almond milk. I love different kinds of sauces and trying new things. I especially love to pair sweet and salty, which is why I loved these cookies so much. I brought these along with my S’more bars to Cape Cod this weekend and everyone really liked them even if they thought the bacon was a little bizarre. When I decided I wanted to make cookies, I searched through the baking cabinet in my parent’s kitchen to see what kind of chips I wanted to add. Indecisive as usual I pulled out semi-sweet, white, and butterscotch chocolate chips. When I found a bag of opened heath bar toffee pieces, I figured they would also make a good addition. What could make these quadruple chocolate cookies even better? Something with a crunch and a touch of salt. Pretzels! When I opened the fridge and found almonds my mind started spinning. I toasted them golden brown and added them in too. Later on when I was talking to my friend and phenomenal hairdresser, Nicole, about my blog, it suddenly occurred to me that bacon would be the essential topping to the kitchen sink cookies. So after leaving my hair appointment, I headed home to add crispy bacon to the cookie dough waiting in my fridge. That is the story of how these sweet and salty crunch cookies were born.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment or hand mixer, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Fold in chocolate chips, heath bars and pretzels.
Press plastic wrap against dough and refrigerate for at least 8 hours.
When ready to bake, preheat the oven to 350 degrees F.
Cook bacon as instructed on package. I like to cook it in the microwave on a bacon plate.
Scoop generous size tablespoons of dough and roll into balls. Press bacon pieces into the top of each dough ball.
Bake for 10-12 minutes. Let cool for 5 minutes before moving them to a cooling rack.
Enjoy with a tall glass of milk!