Chocolate-chunk-pecan cookies, with bacon

28 Jan

About a week ago, I started thinking up Southern-themed cookie recipes, in celebration of Carolina being not only not awful, but actually almost somewhat decent at basketball this season. Barring a macaroni-and-cheese cookie, I came up with a short list of ingredients that remind me of home: pecans and pork.

After ruling out actually putting pieces of bacon in the cookies (though that idea might come back around), I settled on a chocolate-chunk-pecan cookie that is flavored with bacon salt, instead of the standard Kosher. The sort of bacon salt I had on hand is from City Market, and is essentially what would happen if you blended Bacos into a powder (no pigs were harmed in the production of this seasoning). It makes the cookie taste like a meal.

The result, using a mix of extra-dark chocolate, semi-sweet chips and pecans, was satisfyingly sweet and mystifyingly hearty. I might recommend toasting the pecans on a second round, or adding a splash of sweet bourbon for extra Southern flavor.

Go heels. Go cookies. Read on for the recipe:

Chocolate-chunk-pecan cookies, with bacon:

1 cup shortening

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

1 tsp bacon salt

2 1/4 cups flour

1/4 tsp cornstarch

1 tsp baking soda

1 bar dark chocolate, chopped

1 cup pecans, lightly chopped

1 cup semi-sweet chocolate chips

1) Cream the shortening with the sugar. Beat in the eggs, vanilla and bacon salt.

2) In a separate bowl, mix the flour, cornstarch and baking soda.

3) Add the dry ingredients to the wet, stir to combine. Fold in the chocolates and pecans.

4) Pack cookie dough into an ice cream scoop (the kind with the little sweepy arm), and place dough on a parchment-lined cookie sheet.

5) Bake for 11 minutes at 350 degrees. Let the cookies cool on the pan for a few minutes, then move to a wire rack to cool completely.

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