Bacon Salt Chocolate Chip Cookies
This recipe comes from Eden West Gourmet in Port Moody, BC. Chef Valentine Kitamura says, “We personally just love the combination of the sweet and creamy milk chocolate and the umami flavour brought by the Bacon Salt. Just a perfect match!”
Preheat the oven to 350ºF and line two large trays with parchment paper.
In a bowl, mix together the flour, sea salt and baking soda.
Using an electric beater fitted with the paddle attachment, beat the butter until creamy. Add the sugar and the brown sugar, and beat on high speed for another 3 minutes. Add the eggs and the vanilla and beat, scraping down the sides of the bowl as needed to make sure all the ingredients are combined.
Working in three batches, add the dry ingredients to the butter mixture, beating slowly after each addition just until the flour has disappeared. Do not overmix.
Add the chocolate callets and blend gently with a spatula.
Use an ice cream scoop to drop balls of cookie dough onto the prepared sheets, leaving at least 2 inches in between. Sprinkle a little Amola Smoked Bacon Salt on each.
Bake for about 12 minutes, rotating the pans halfway through, until the edges are golden brown and set. The centres shouldn’t look done. Let the cookies cool completely on the tray, then enjoy!