Double Chocolate and Bacon Biscuits

    Double Chocolate and Bacon Biscuits

    (129)
    4saves
    32min


    120 people made this

    The best of both worlds! Sweet, savoury and absolutely delicious.

    Ingredients
    Makes: 36 biscuits

    • 6 rashers bacon
    • 1 1/2 cups (330g) white sugar
    • 250g softened butter
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 2 cups (250g) plain flour
    • 2/3 cup (80g) cocoa powder
    • 3/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 2 cups dark chocolate chunks

    Directions
    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat an oven to 180 degrees C.
    2. Place the bacon in a large, deep frypan and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain the bacon rashers on a paper towel-lined plate. Dice.
    3. Beat the sugar, butter, eggs and vanilla essence with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, bicarb soda and salt. Mix in the chocolate chips and bacon. Drop biscuits by rounded spoonfuls onto ungreased baking trays.
    4. Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (129)

    Reviews in English (129)

    by
    192

    Please pay attention to all of the 5-star reviews, particularly those who made no changes to the recipe, other than maybe using regular bacon rather than maple (I used regular bacon too) - because they are dead on accurate. I have to admit I made these today basically as an experiment out of curiosity. The chocolate-bacon combo has been a hot trend for awhile and I wanted to check it out for myself. Now I don't know if it's necessarily the bacon in these cookies that makes them so awesome good, but trust me and all the other 5-star reviewers, this is just a fantastic, perfect chocolate-chocolate chip cookie, one of the best I've ever tried as a matter of fact. I had Hubs try one without telling him the "mystery ingredient" and while he didn't notice the bacon, he quickly devoured it (eating the whole thing quickly is a VERY good sign of a VERY good cookie). I tried one myself and what struck me immediately was the lightness of this cookie - a completely different texture and density than others I've tried. I did notice the bacon, but perhaps only because I was looking for it -and the hint of it was nice, and just right. I wouldn't add any more. If the cookie is good already, what would be the point? And if I wanted a bacon cracker, or a bacon sandwich, I'd look for another recipe. These are delicious - moist, fudgey but light with just the slightest crispness on the surface. Trying this excellent chocolate-chocolate chip cookie today was sheer serendipity.  -  04 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    100

    I wanted to try this as close to the recipe as I could. I used half butter, half Crisco and I chilled the dough during the kids' quiet time before baking. That was the only change I made. I used my small cookie scoop for uniform cookies and they were done at about ten minutes to the chewy-soft stage that our family likes. My kids and I fell in love with these. Oh em gee, you should have heard them go sideways over chocolate-bacon cookies. I recommend you use a quality maple bacon, I bought mine at Tacoma Boys, and I cooked it on tinfoil to crisp in the oven. This one's a keeper. I'd like to try this cookie dough recipe in Lovestohost's cupcakes! NOTE: I made a second batch today, this does work with all butter, as long as you chill the dough. These ARE absolutely delicious. Completely addictive.  -  09 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    64

    These are an excellent cookie! DON'T BE AFRAID OF THE BACON! Trust me. Chocolate & bacon make for a happy marriage...they're like (trying to think of a happy celebrity marriage to use for an example....still thinking.....) LTH & Mr LTH (I gave up). I followed the recipe, except I halved it because I didn't have enough bacon for the whole recipe. I also don't care for maple, so I used regular bacon. I made teaspoon sized balls (and I didn't flatten them) and they made perfect little bite sized cookies. Be sure to almost OVERcook your bacon so it falls apart when you touch it. Don't be afraid to give these a shot; they're worth it!  -  07 Mar 2010  (Review from Allrecipes USA and Canada)

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