| Servings |
cookies
|
|
Ingredients
2 eggs
WINE PAIRING
Instructions
PREHEAT oven to 375°F.
FRY bacon until crispy.
DRAIN, crumble and set aside.
CREAM the butter, brown sugar and granulated sugar together.
ADD the eggs and vanilla to the wet ingredients. Mix together.
SIFT flour and baking soda into wet ingredients. Stir to combine.
DROP spoonfuls of the batter onto greased cookie sheets.
FLATTEN with fingers and top with an equal sprinkling of chopped
Green & Black’s Pure Milk Chocolate Sea Salt and reserved bacon.
BAKE for 10 - 12 minutes, until golden brown.
|
Ingredients
2 eggs
WINE PAIRING
|
Instructions
PREHEAT oven to 375°F.
FRY bacon until crispy.
DRAIN, crumble and set aside.
CREAM the butter, brown sugar and granulated sugar together.
ADD the eggs and vanilla to the wet ingredients. Mix together.
SIFT flour and baking soda into wet ingredients. Stir to combine.
DROP spoonfuls of the batter onto greased cookie sheets.
FLATTEN with fingers and top with an equal sprinkling of chopped
Green & Black’s Pure Milk Chocolate Sea Salt and reserved bacon.
BAKE for 10 - 12 minutes, until golden brown.
|
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.
