myJaxon

So I’m making food for Jesse to take into work again. This time around, I’m making the Bacon Chocolate Chip cookies
again. Although, this time, I did mix it up a little. For the vegetarians, I used the same recipe, but I didn’t include the bacon (obviously). I still included the almond extract and the maple glaze, but I used white chocolate/milk chocolate swirl chips instead of straight semi-sweet chips.

Another mix up I did was to include 1/2 tsp maple extract to the dough. Normally, the only place the maple is used is for the glaze, but I decided to add a little to the dough as well. Although, honestly, I decided to do this when I mistook the maple for the almond. So there really wasn’t much of a choice in adding it. I also added the bacon bits to the glaze instead of using them to garnish the cookies. We’ll see how it turns out though.

The cookies actually came out really well. Jesse’s not crazy about the white/milk chocolate swirl chips, but that doesn’t surprise me since he doesn’t like white or milk chocolate. I don’t think they are all that bad. The bacon cookies came out well. Even though I added the maple to the dough, it worked. You could definitely taste the maple; and I also reduced the amount of maple in the glaze so it didn’t become overpowering. Adding the bacon to the glaze was a great move. It helped thickened up the glaze and it didn’t run over the side of the cookies as much. You can still tell there is bacon on the cookie, but it’s more a part of the cookie instead of as a garnish.

For those of you who keep asking/wondering if these taste good or not, I’m thinking about making them for the party we’re planning this summer to show off the new house. So you’ll be able to try them then.