- Martha Stewart shared a cookie recipe that incorporated bacon, potato chips, and dark chocolate.
- Stewart said she was inspired by “kitchen sink” cookies, which often contain “unexpected” ingredients.
- I loved the cookies’ balance of salty and sweet – and I had almost all the ingredients already in my pantry.
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On her website, Stewart said the recipe was inspired by the “venerable tradition of kitchen sink and compost cookies” — in other words, “cookies with lots of (unexpected) add-ins.”
As someone who grew up dipping salty french fries into vanilla milkshakes, I knew I had to give this sweet and savory recipe a try.
To make this recipe, you’ll need:
- 1 cup all-purpose flour
- ½ teaspoon of baking soda
- ¼ teaspoon of coarse salt
- 1 stick of unsalted butter, room temperature
- ⅓ cup of packed light brown sugar
- ⅓ cup of granulated sugar
- ½ teaspoon of pure vanilla extract
- 1 large egg
- 8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (1/2 cup)
- ¾ cup of chopped dark chocolate (4 ounces (113.40g))
- 2 cups of coarsely crushed salted potato chips
The recipe makes 20 cookies with a prep time of 25 minutes, and the whole process takes 70 minutes. The oven should be set to 375 degrees Fahrenheit.
I chose to use Oscar Mayer Center Cut Original Bacon instead of more flavored varieties like hardwood-smoked bacon or maple bacon because I didn’t want to add too many flavors to the cookie.
I cooked four bacon slices in a pan on medium heat. When trying this at home, I’d recommend not standing too close to the pan since the grease from the bacon pops.
The remaining five or so slices can be finely chopped into tiny pieces that will be mixed into the dough with the potato chips and dark-chocolate chunks.
I put my chips in a clear sandwich bag and mashed them up until they were “coarsely crushed,” according to Stewart’s directions.
The wet ingredients should be mixed on medium-high until it turns into a “fluffy” consistency, according to Stewart’s recipe. This should take about two minutes.
Crack one large egg and drop ½ teaspoon of pure vanilla extract into the wet ingredients to combine. For those who own a KitchenAid Stand Mixer, I’d recommend mixing those ingredients at medium-high speed.
Then, pour the flour mixture into the stand mixer and mix all those ingredients until combined.
Stewart said to stir in the finely chopped bacon, dark-chocolate chunks, and potato chips into the dough. I placed my stand mixer on medium-high speed, watching how the bacon and potato chips seamlessly blended with the other ingredients.
At one point, I took a small bite of cookie dough and was amazed at how different it was. I could already find bits of bacon and crushed potato chips intermingled with the sweet flavors.
I recommend adding a bit of flour to your hands to make the rolling process easier and space each dough ball evenly.
Bake the cookies between 13 and 15 minutes, then let them cool on a baking sheet on a wire rack.
The bacon piece on top was an unexpected plus and will be a guilty pleasure to any meat lover.
While I love a traditional chocolate-chip cookie, I’ll be recommending this recipe to anyone who’s open to a new spin on an old classic.
This is an opinion column. The thoughts expressed are those of the author(s).