Chocolate Chip Cookies with Cheddar, Bacon, & Pretzels

I was recently messaged by a friend asking for the recipe for these cookies. I forgot I had it typed up for an old blog! Enjoy my blog post from 2015.


Yes, you read that right and no, I was not under any influences when I decided to make these for the first time. It’s been about a year since I made my first batch, so I’ve had time to improve the recipe. I currently have access to cheddar made in Europe, which makes them even better (I hold the belief that cheddar here is SO much better than the cheddar in the US).

These are definitely one of my signature recipes. I’ve made these for both adults and kids and they’re always a hit.

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Chocolate chip cookies with cheddar, pretzels, and bacon. Yum!

The base for the cookie is the classic Nestlé Toll House chocolate chip cookie recipe. I made a few minor tweaks to that recipe, but that recipe is delicious as is too.

Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon chili powder
1 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon + a splash vanilla extract
2 large eggs
1 cup (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup pretzels, your choice
1 cup shredded cheddar cheese, sharpness of your choice. I like to use a sharp cheddar here since it loses a lot of flavor once baked
Shredded cheddar for sprinkling on top of cookies–1/4 – 1/2 cup. I like to use a medium cheddar.
1/2 cups crumbled bacon (or more to taste)

Time to bake!
PREHEAT oven to 375° F.

To soften the butter, since I forget to take it out in advance 99% of the time, I like to slice it into a small bowl and place it on the stove while it’s warming up. Just remember to keep an eye on it–melted butter will mess up your cookies!

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Add in spices, salt, baking soda and baking powder. Mix briefly.
Gradually beat in flour.

Set dough aside. Don’t eat it all. The magic is just about to begin. You’re allowed a small taste though. For reasons.

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Take your pretzels and break them up into chocolate chunk sized pieces. I used one of my favorite kitchen appliances, my Ninja food processor/blender system to chop them up, but you could also use a zip top bag and a rolling pin. If you’re fresh out of those, use your hands. Or get creative. I believe in you.
Add the pretzels to the cookie dough. Gently fold until evenly distributed.

Add one cup of shredded cheddar and mix to combine.

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Add chocolate chips. Sneak one or two. Mix.

Add bacon. Then, you guessed it: mix.

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Drop by rounded tablespoon onto ungreased baking sheets. Or, if you’re like me and want your cookies to be larger than a £2 coin, make them closer to two tablespoons worth. These cookies do expand some while baking, but not quite as much as classic chocolate chip do. Keep them 2-3 inches apart on the pan. Take a mental note of how far yours end up spreading and space future cookies accordingly.

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Bake for 7 to 10 minutes or until just BEFORE golden brown. They should still have a slightly gooey center, but the edges should be solid and the cookie dough should be a fairly uniform color. Carefully sprinkle cheese onto the top of each cookie. Return to oven.

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Remove from oven after cheese has just melted and leave them on baking sheets for 2 minutes–they need this time to solidify. Remove to wire racks to cool completely. Be careful to not stack them until the cheese has cooled.

Enjoy!

They’re best served warm, but, like any cookie, is perfectly alright eaten at room temperature.

Remember that you have cheese and bacon in these cookies, so leftover cookies should be refrigerated in an airtight container. The pretzels will start to go stale, so I recommend finishing them within a couple days.

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