#29. Baller Breakfast Cookies

While watching the Chef's Table episode on Milk Bar, I had a revelation.

Well, technically, it was Christina Tosi's revelation that she could be happy baking cookies every day for the rest of her life.  

I had a "me, too" moment but in a good way.

While I don't expect to reach even close to the level of success achieved by such a technical culinary genius as Tosi, I know I have some tricks up my sleeve with regards to creative cookies. And if I have fun while experimenting and satisfy the sweet tooths of those near and dear to me, then I win.

Although incorporating bacon into chocolate chip cookies is not novel, I think its inclusion generally seems like a half-baked (hah!) manifestation of a larger concept. Of course, people eat bacon by itself at all times of the day, but its origin is as a breakfast food, which led me (ah hah!) to realize my greater concept for a cookie.  This first take on a gourmet breakfast cookie employs some iconic dishes common to that matutinal meal like waffles, maple syrup, and, of course, bacon. 

And chocolate chips, natch, because, after all, this is a cookie.

Ingredients

• 1/2 cup butter (softened)

• 1 cup maple syrup (Grade A is preferable)]

• 1 egg

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 2 cups flour

• 1/2 cup chocolate chips

• 1/2 cup chopped cooked, crispy bacon (try for chunks, not bits)

• 1/2 cup chopped toasted waffles (use frozen at your peril!)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. In a large bowl, beat butter, maple syrup, and egg.

3. In a separate bowl, combine baking soda, baking powder, salt, and flour. Gradually beat into wet mixture.

4. Using a spatula and some strong arm muscles, incorporate chocolate chips, bacon chunks, and waffle pieces into batter. It will be thick and dense.

5. Bake for 12 minutes for ooey-gooey cookies; 16 minutes for crispy cookies.

Superior people, btw, prefer the former.