Katherine Lehto of Barton Snacks (1120 Queen West, at Lisgar, 647-351-5444, @BartonSnacks) knows all about late-night noshing seeing as her tiny west-side take-away stays open most nights till 3 am, 4 am on the weekend. Here’s her recipe for her most popular cookie, albeit one with a certain intoxicating ingredient not contained in those sold at the snack bar. And we’re not talking bacon!
- 1? cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 2 tsp cocoa powder
- ½ cup unsalted butter
- ½ cup Cannabutter (see below)
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 egg
- ½ tsp vanilla extract
- ½ cup cooked bacon, chopped
- ¼ cup bacon fat
- 2 cups butterscotch chips
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder. Set aside. In another bowl, combine butters and sugars, cream together using an electric hand-held mixer or a stand mixer fitted with a paddle attachment on medium for two to three minutes. Scrape sides of bowl, add egg and vanilla and continue to beat for another seven to eight minutes. Add chopped bacon and bacon fat and beat another minute. Reduce mixer speed to low, add flour mixture and mix until the dough comes together, no longer than a minute. Still on low, add the butterscotch chips and mix for 30 seconds. Scoop ? cup dough and roll into balls on a parchment-lined baking sheet. Refrigerate for an hour.
Preheat oven to 375°F. Place dough balls on baking sheet 4 inches apart and bake for approximately 15 minutes. Cool on baking sheet for 10 minutes. Makes about 18 cookies.
