1/2 pound unsalted butter, browned
2/3 cups granulated sugar
1/2 cup light brown sugar, packed
1 tablespoon vanilla extract
2 large eggs
2 1/2 cups All Purpose flour
2 teaspoons baking soda
12 pieces Chocolate Covered Bacon, chopped (see note)
1 1/2 cups semi-sweet chocolate chips
40 unwrapped Hershey’s Kisses
Preheat oven to 325. Line 2 baking sheets with a SilPat or parchment paper.
In the bowl of a stand mixer, beat the browned butter for 3 minutes to cool, then beat butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl after each addition.
In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the bacon and chocolate by hand. Chill dough for 10 minutes.
Portion out the cookies onto the baking sheets, roughly 12 cookies per sheet (I used a cookie scoop). Cookies will spread a bit, but not much. Allow 1-2 inches between cookies.
Bake for 12 minutes, or until lightly browned around the edges. Remove and press a Hershey Kiss into the center. Return to oven for 2 minutes. They will likely not LOOK done, but they will be. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Store in an air-tight container.
Serve and enjoy!
These cookies appear undone at 14 minutes, but will be very light brown on the edges. They are done! Do not overbake.
To make chocolate covered bacon, you really only need two things: chocolate, and, um, bacon.
You can either use pre-cooked, store-bought bacon (that’s the easiest), or, you can bake the bacon until crispy, let it cool, and then pat the excess grease off of it. From there, simply melt some dark chocolate and spoon it on to the bacon, thoroughly coating it. Allow it to dry, and voila – chocolate covered bacon.