Lunchbreak: Salty bacon chewy chip cookies, prepared by 2015 Gold Medal Flour Cookie Contest winner Steven Holben

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Steven Holben
2015 Winner

Gold Medal Flour Cookie Contest
Saturday, July 30
9:00 a.m.
DuPage County Fairground's Expo Building
2015 Manchester Road

For more information about the fair:

Salty Bacon Chewy Chip Cookies

8 slices bacon (about 1 cup bacon crumbles)
2 1/3 cups Gold Medal™ all-purpose flour, slightly heaping (10.5 oz by weight)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter (3/4 cup)
1 cup (packed) light brown sugar (8 oz by weight)
1/3 cup (packed) dark brown sugar (2.5 oz by weight)
1 vanilla bean (about 7 inches in length, about 1/2 to 1 teaspoon seeds/paste)*
1 teaspoon vanilla extract
1 extra large egg yolk
1 extra large egg
1 cup milk chocolate chips (about 6 ounces)
1 cup peanut butter chips (about 6 ounces)

Preheat oven to 400F. Place bacon on rimmed baking sheet. Bake 20 minutes or until crisp. Move to paper towels to drain and cool before crumbling.

Preheat oven to 350 degrees F. Measure flour into medium bowl. Mix in baking powder and kosher salt; set aside. In large bowl, combine butter with light and dark brown sugars. Add remaining ingredients, one at a time while mixing: vanilla extract, egg yolk, whole egg,  bacon crumbles, flour mixture and chips, stirring until all ingredients incorporated. Scoop dough by rounded tablespoon onto parchment-lined baking sheet (6-8 per sheet, 2 inches or more apart). Bake until edges gently brown, 13-15 minutes. Move to cooling rack. Makes 32 cookies.  ©Gold Medal Flour



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