Author of Ed Engoron’s Choclatique, Running Press, 2011
Bacon is the hottest ingredient in culinary circles today. There are several artisan bacon makers in the United States that put as much effort into their pigs as we do our chocolate. No one does it better than my favorite—Allan Benton, the owner of Benton’s Smoky Mountain Country Hams in Monroe County, Tennessee. He comes from a family with a rich history of curing and smoking pigs. Allan is a “meat maker” of the highest order and has chefs from around the country clamoring for his tasty pork. I thought the flavors of bacon and old-fashioned Original Fritos would be a great foil for Choclatique Chocolate. I guess the next thing I’ll have to try is chocolate and old-fashioned country ham. No snickering (or oinking), please.
Prep Time: 20 minutes
Bake Time: 12 minutes
Ready In: 32 minutes
Yield: 3 dozen cookies
6 slices bacon, chopped
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cup Choclatique Rouge Unsweetened Cocoa Powder
3/4 teaspoon baking soda
1/2 cup crushed corn chips (Fritos Original)
2 cups Choclatique Dark Chocolate Chips
- Preheat an oven to 350º F.
- Place the bacon on a sheet pan and cook it, turning occasionally, until evenly browned, about 15 minutes. Drain the bacon slices on a paper towel-lined plate to cool. Crumble the bacon. Then, to remove any excess fat, place the bacon in a shallow microwave safe bowl lined with a paper towel and microwave on full for 1 minute. Drain thoroughly and set the bacon aside to cool.
- Cream the sugar, butter, eggs and vanilla extract with an electric mixer in a large bowl until fluffy and smooth.
- Mix in the flour, cocoa powder and baking soda. Stir in the corn chips, chocolate chips and cooked, crumbled bacon.
- Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven until light brown.
- Keep the cookies on the pan for about 5 minutes before transferring to wire racks to cool completely.
ChefSecret: It must be the Benton Bacon.
Benton’s Smoky Mountain Country Hams
2603 Hwy. 411 North
Madisonville, Tennessee 37354-6356
Phone: (423) 442-5003