Chocolate Chip Biscuits with Bacon

    Recipe Picture:Chocolate Chip Biscuits with Bacon
    4

    Chocolate Chip Biscuits with Bacon

    (35)
    40min


    31 people made this

    You might be surprised but the inclusion of chocolate chips and maple together in a whipped batter - with bacon - make this biscuit recipe a treat!

    Ingredients
    Serves: 24 

    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 250g butter, room temperature
    • 3/4 cup (125g) packed brown sugar
    • 3/4 cup (185g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon maple essence
    • 1/3 cup chopped cooked bacon
    • 1 cup dark chocolate chips

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat an oven to 180 degrees C. Line 2 baking trays with baking paper. Whisk together the flour, baking powder, bicarb soda and salt; set aside.
    2. Beat together the butter, brown sugar and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla essence and maple essence; beat until well blended and slightly fluffy.
    3. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared baking trays.
    4. Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven and cool on a wire rack.
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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (26)

    by
    104

    this is a good base recipe however I highly recommend you do the following add 1/2 cup of flour (2 1/2 cups of flour total), add 1/2 tsp of baking powder (1 1/2 tsp of baking powder total), add a tablespoon of bacon grease (reduce butter to 3/4 c of butter), and add 1/4 c of bacon (1/2 cup of bacon total). also its really important to have this batter chilled so it doesn't spread when you bake it. my friends LOVED my cookies. i hope this helps people out.  -  23 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    44

    Okay, let me first say that the only real issue I had with this recipe didn't involve the bacon! It was something like eating a chocolate chip pancake with syrup and a side of bacon. I wasn't put off by it, at all. Just make sure to cook the bacon crisp, crumble and drain well. However, I had to add more flour to this recipe. There isn't a high enough chip/dough ratio as written, to help hold the dough(only I used a mix of white and milk chocolate chips) and my first batch spread so much they LOOKED like the aforementioned pancakes. So, I just added another 1/4 cup flour, remixed and refrigerated it for a bit. The rest of the cookies were fine. Even though, as written, these just weren't the right consistency, I'm still giving it a 4 because the flavor which, to be honest, is likely what most folks will question, was good. A very rich cookie with a fun "don't tell them" ingredient.  -  01 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    39

    These were very good. A few changes that I made: First, I candied my bacon. Lay out 5 strips of bacon on a foil-lined cookie sheet (preferably one with sides) and sprinkle with light brown sugar (about 2tsp per piece of bacon.) Bake at 400 degrees, turning once. Once the candied bacon is cool, crumble into bits. Also, I could not find maple extract in my grocery store, so I used pure maple syrup that had been infused with cinnamon. It made the batter delicious! Lastly, I did not have a stand mixer available when I made these, so I made them by hand. I let my butter get extremely soft, then whipped it with a whisk for several minutes until it got very light in color. Then added the other ingredients as called for. There is a high fat to flour ratio in this recipe, especially with the bacon in it (even if you drain the bacon, there will still be a bit of grease that will get in the batter) so these cookies spread out quite a bit and get very flat. Next time I might add a little more flour to try and even out the fat/flour ratio. Overall, a good (and very different!) cookie.  -  23 May 2009  (Review from Allrecipes USA and Canada)

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