2 ¾ Cups Flour
1 tbsp Baking Soda
½ tsp Baking Powder
1 Cup Butter – Room temp
1 ½ Cups White Sugar
1 Egg – Room temp
1 tsp Vanilla
2 tbsp Water
¼ tsp Salt
1 Cup Bacon – Crispy and Chopped
¼ Cup Choc. Chips
Pinch of Salt
¼ tsp Espresso Powder
2 tbsp Coffee – leftover from morning
2 tbsp Heavy Cream
Preheat oven to 375 degrees. In a small bowl mix together flour, baking soda, baking powder – set aside. In a large bowl add butter and sugar. Mix together to cream, about 2-3 minutes. Add in egg and vanilla. Mix to combine. In 3 batches add in the dry ingredients and ¼ tsp salt.
Mix in bacon. My dough was sort of thick so I mixed it with my hands and gradually added in 2 tbsp of water until it brought it all together.
Using a small cookie scoop (or your hands) place balls of dough on un-greased cookie sheet (should be about 1” ball).
Most sugar cookie recipes say to bake about 8-10 minutes. For some reason these took about 14 minutes in the oven to become crisp and slightly browned on top. Cook cookies completely.
Over a double boiler (making sure the bowl does NOT touch the water) add chocolate chips, cream, and liquid coffee. Wisk to melt and then add in pinch of salt and espresso powder. Wisk to combine. The chocolate should be thick but liquefied and coat the back of your wisk.
Either drizzle over the cookies or place a dollop in the center. Wait for chocolate to cool and serve. It’s a delicious cookie of sweet, salty, crunchy. Enjoy.