Now, I know some of you are cringing and gagging out, "why?!" but really, it's no weirder than chocolate chip pancakes with a side of bacon. Bacon lends itself beautifully to sweet foods and to maple in particular. So don't knock it til you try it and you should definitely try it!
On the urging of my friend Susan from The Girl in the Little Red Kitchen, and armed with loads of excellent advice from her as well (she's a Takedown pro!), Thom and I made about 250 of these maple bacon chocolate chip ice cream sandwich cookies for the Boston Bacon Takedown. Competition was fierce, man!
Maple Bacon Chocolate Chip Ice Cream Sandwich Cookies
adapted from the The Original Tollhouse Cookie recipe
2.25 cups AP flour
1 cup butter, softened
1/2 cup 100% pure maple syrup
3/4 cup brown sugar, lightly packed
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips
1 cup bacon, cooked and finely chopped + more for dipping
maple ice cream (I used Friendly's Maple Walnut)
I used BLiS Bourbon Maple Syrup in my version. Whatever brand you use make sure it is 100% pure maple syrup and not "table syrup" which doesn't have the same flavor and is overly sweet. Stop n Shop supermarkets also have a good, affordable maple syrup in their Nature's Promise line of products.
Cook your bacon and let it cool while you make the cookies.
Cream together the butter and brown sugar. Add the maple syrup, eggs, and vanilla. Combine. Add remaining dry ingredients and combine until just mixed. Fold in chocolate chips and bacon pieces. Let the dough chill in the fridge for about 20 minutes while you preheat the oven to 375º F.
Drop rounded spoonfuls on a cookie sheet covered with a silpat (or use baking spray). Bake for approximately 8 minutes. Let cool slightly before transferring to a wire rack to cool completely.
Spread cookie with slightly softened ice cream and top with another cookie. Dip sides into chopped bacon pieces as if they were sprinkles. Place in a single layer on a cookie sheet and freeze solid. I wrapped mine individually in wax paper but you can also store them in a freezer safe container between layers of wax paper.
OK, truth be told my faithful sous chef Thom wrapped (almost) every single one in wax paper for me. No food blogger could ask for a more loving and supportive husband. Fortunately there were a few extras that we could pack up and enjoy at home while we nursed our wounds of defeat. No, dear reader, we didn't win - but we did have fun and who knows? Maybe we'll be back for the next Takedown?
|Isn't he a cutie?|