Chef notes
Chocolate, candied bacon and cherries. Need I say more? The chewy burst of dried cherries in this souped-chocolate is an unexpected surprise that complements the Cheerwine, a cherry-flavored soda that's been made in North Carolina since 1917.
Ingredients
- 2-4 tablespoons Cheerwine syrup
- 6 slices thick-cut bacon
- 2¼ cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed light or dark brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup dried cherries, chopped
- 1 cup mini semi-sweet chocolate chips
- 1 cup dark or white chocolate chips
Preparation
1.Preheat the oven to 375 F and line baking sheets with parchment paper.
Make the candied bacon:
2.Using a pastry brush, brush each side of the bacon slices with the Cheerwine syrup.
3.Place the bacon on a wire rack fitted on top of a rimmed baking sheet.
4.Bake until crispy, about 20 minutes, then cool completely and chop into small pieces; set aside.
Make the cookies:
5.In a medium bowl, whisk together the flour, baking soda and salt until combined.
6.In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, granulated sugar and vanilla extract until combined.
7.Add the eggs, one at a time, allowing each to fully incorporate before adding the next.
8.Add dry ingredients and mix until just combined.
9.Add candied bacon, dried cherries, semisweet chocolate chips and dark or white chocolate chips and stir to combine.
10.Using a large cookie scoop (about 2 tablespoons), scoop balls of cookie dough and place onto prepared baking sheets.
11.Bake until lightly brown on the top and around the edges, about 8 to 11 minutes.
12.Cool on the baking sheet for 2 minutes before carefully transferring to a wire rack to cool completely.
