I need to let you know that I have a love of magazines that can only be described as unhealthy. I have a penchant for the printed word and pictures all shiny in gloss that got started at a very young age. There’s something about their portability. Something about opening them up to the middle and just, starting there. I love that you could spend anywhere from 30 seconds to 30 minutes reading an article. Sometimes I read them back to front. That’s right, because you know how good that last page is.
I read magazines about food, and adventurers, and literature. And sometimes, though I am strict about allowing it only when I am sick in bed, I read trashy celebrity magazines. There, truth is out.
This love of magazines has not accrued me the knowledge that, oh, say, books might have. But they have given me a lot of joy and a lot of really really
useless valuable information. Like this little gem.
There are 360,000 more barrels of aging bourbon in the state of Kentucky than there are residents. How crazy is that?
That’s over a quarter of a million more barrels of bourbon than people. Where are they housing all of that? Who is drinking all of it? I just want to take a moment to be proud that American Whiskey, or bourbon, is thriving. Because, without it, these cookies wouldn’t be here. And I’m not even sure bourbon is their star ingredient, because… it might be bacon. Or chocolate.
You don’t even need to choose. Just make these. I’m loving that some of the fat comes from the bacon instead of butter and that they are chewy and soft and sweet and salty and perfect. They’re the kind of cookies that are going to get you winks at parties. The kind of cookies that get you noticed. They’re the kind of cookies that are going to get you dates. They’re repeat business cookies.
Eat these. They’re chewy and soft and spread out perfectly. The bacon fat makes them positively heavenly. Get cookie grease stains on a glossy magazine page. Indulge in all of your secret behavior with these cookies. And then, and only then, share a couple.
Adapted from the Maker’s Mark Recipe by Lee Anne Wong
- 5 tbsp bourbon or whiskey
- ¾ pound bacon, diced
- 2-1/2 cups all pupose flour
- ¼ tsp baking poder
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup unsalted butter, softened
- ¼ cup bacon fat, chilled
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 8 oz. dark chocolate chips or chunks
- In a large pan, or in the oven under broil, cook bacon or diced bacon pieces. Drain the pieces on a paper towel and reserve the fat, draining it into a bowl to chill in the refrigerator until it has hardened to the consistency of room temperature butter.
- Preheat the oven to 375 degrees F. Combine the flour, baking powder, baking soda, and salt in a small bowl and whisk together.
- Beat the butter, bacon fat, sugars, bourbon, and vanilla together in the bowl of a mixer until the sugar and butter are combined.
- Add the eggs one at a time, beating well after each egg.
- Beat in the flour mixture about one half cup at a time
- Beat in the chocolate chips and bacon bits.
- Bake at 375 for 9-12 minutes or until desired level of golden brown. Let cool.