Bacon Chocolate Sable Cookies makes two recipes in a row from Broma Bakery! Since trying these cookies, I’ve come to the conclusion that Sarah (owner of Broma) may just be my baking soul mate. She took this Dorie Greenspan recipe and made it EVEN BETTER by adding bacon. Incredible. If you haven’t checked it out by now, you should definitely click over right this second.
Do I even need to say anything about these? Bacon and chocolate… two of my favorite things combined! These cookies give you the perfect amount of sweet, salty and chewy all in one bite. Add some cold milk (or hot coffee for melt-y mocha goodness) and you have the perfect post-dinner treat.
(In my case… these will be waiting for me at a much needed snack break while I study for final exams. Woe is me, the poor college student.) Happy baking!
Bacon Chocolate Sable Cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate
12 strips high-quality uncured bacon, cooked until crisp and drained of fat
Sift the flour, cocoa and baking soda together. Set aside.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and bacon, and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Center a rack in the oven and preheat the oven to 325ºF. Line two baking sheets with parchment or silicone mats.
Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Recipe from Dorie Greenspan
Found on Broma Bakery