Recipe courtesy of Heather Earnhardt
Episode: Updated Classics
Miss Piggy Chip Cookies
Total:
50 min
Active:
20 min
Yield:
3 dozen cookies
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
3 dozen cookies
Level:
Easy

Ingredients

  • 8 ounces sliced bacon
  • 4 cups all-purpose flour, spooned and leveled
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 3/4 pound (3 sticks) softened unsalted butter
  • 2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg white
  • 2 teaspoons pure vanilla extract
  • 1 pound semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F.

Working in batches, cook the bacon according to package directions in a large skillet. Drain on a paper towel until cool. Coarsely chop the bacon and set aside.

In a large bowl, whisk together the flour, salt and baking soda. Set aside. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy. Add the eggs and egg white, 1 at a time, and then the vanilla. With the mixer on low speed, gradually add the flour mixture. Stir in the chocolate chips and cooked bacon (do not over-mix).

Drop the batter in rounded tablespoonfuls onto baking sheets. Bake, rotating pans halfway through, until the cookies are golden brown around the edges, about 12 minutes. Transfer the cookies to a wire rack to cool completely.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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