Our March winner is Shelly Fisher from Hermiston, Oregon.
This recipe is a unique take on a chocolate cookie. If you like sweet & savory at the same time, you have to make these cookies!
**If you are not used to baking with liquid hickory smoke, it can be strong so test to your preference.
BBQ'd Chocolate Cookies
6 tbsp salted sweet cream butter softened
2/3 c light brown sugar
3 tbsp plus 1/4 c granulated sugar
1 lg egg
1/4 c molasses
2 oz Melange Sucre Rio Caribe Chocolate Rounds
1 tsp vanilla
1/8 tsp liquid hickory smoke
1 1/2 c all-purpose flour
1 tsp bbq spice rub blend
1/4 tsp red pepper flakes
8 pcs hickory smoked bacon cooked crisply and chopped
1/2 tsp ground cinnamon
Pre-heat oven to 350 degrees. Prepare cookie sheets.
Melt chocolate in a double boiler. Set aside to cool.
In a medium mixing bowl, beat butter until creamy. Mix in brown sugar and 3 tbsp granulated sugar. Mix in egg, baking soda, molasses, chocolate, vanilla and hickory smoke. In a small mixing bowl, combine flour, bbq spice rub blend and red pepper flakes. Mix into batter. Stir in chopped bacon.
Refrigerate mixture 30 minutes or until batter is firm enough to roll. Combine 1/4 c granulated sugar and cinnamon. Roll batter into 1 inch balls and roll in cinnamon sugar. Place 2 inches apart on cookie sheet.
Bake 9-10 minutes or until cookies are set and tops cracked. Cool 1-2 minutes, remove from pan to wire rack to cool completely. Makes approximately 40 cookies.
FA
