Ingredients
Scale
- 1 cup (230g) butter, softened
- 1 cup (200g) sugar
- 1 cup (220g) brown sugar
- 1/2 cup (60g) cocoa powder
- 2 eggs (medium)
- 2 1/4 cups (320g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. vanilla extract
- 3 tbsp. bacon jam
- 2 cups (300g) chocolate chips
- 30–32 caramels
- flaky sea salt
- 2 stripes of bacon
Instructions
- Preheat the oven to 375˚F (190°C). Line three baking sheets with baking parchment. Set aside. Fry the bacon in a pan, place on a paper towel so excess fat can drip off. Crumble to small pieces and set aside.
- In a large bowl mix butter and sugars until well combined. Add cocoa powder and eggs and mix until well combined. Mix flour, baking soda and salt – add together with the vanilla extract and bacon jam to the bowl and mix until well combined. Add chocolate chips and fold in.
- Take a caramel and cover with dough – you should get about 1 inch (2,5cm) large balls. Sprinkle with sea salt and place with enough space inbetween on the baking sheets. Bake for 10 minutes in the oven.
- Take out of the oven, sprinkle with some small bacon pieces and let sit on the baking sheet for some time. Transfer to a wire rack and let cool down. The cookies should be servend bit warm, so the caramel in the middle is still soft. If you want to serve them later, warm them in the microwave before serving.
Notes
- Enjoy baking!