A new recipe from the author of The Official High Times Cannabis Cookbook in honor of Nick Offerman, Ron Swanson and all the other bacon lovers of the world.
- ½ tsp. baking soda
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. salt
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 6 tbsp. cannabutter, room temperature
- 6 tbsp. regular butter, room temperature
- 1 cup brown sugar, packed
- 1½ cups semi-sweet chocolate chips
- 1 lb. package of bacon strips, cooked until very crispy and cut into small bits
- 3/4 cup powdered sugar
- 1 tbsp. pure maple syrup
Preheat the oven to 325°F and adjust the oven racks to the upper and lower-middle positions. Line two cookie sheets with parchment paper.
Whisk together the dry ingredients in a medium bowl and set aside. Mix the butter and sugars in an electric mixer until thoroughly combined, then beat in the egg, yolk and vanilla. Add the dry ingredients and beat at low speed just until combined. Stir in 1 cup of chocolate chips and bacon bits.
Roll a half-cup of dough into a ball, then use your fingertips to divide the ball into two halves. Place the dough balls, with their rough surfaces facing up, onto a cookie sheet, leaving room between each one.
Bake until golden brown, reversing the position of the cookie sheets halfway through (about 11 to 14 minutes). Remove the cookies from the oven. When you can lift one without breaking it, transfer them to a wire rack to cool.
In a small bowl, add 1 tablespoon of maple syrup to the powdered sugar and whisk until the glaze has a drizzling consistency. Glaze the tops of the cookies and then sprinkle with the remaining bacon bits.
Recipe adapted from the Baker Chick, the-baker-chick.com.