· 12 ounces center-cut thick bacon, (½-inch diced)· 2½ cups all purpose flour· 1 teaspoon baking soda· 1 teaspoon salt· 1/4 teaspoon baking powder· 1/2 cup (1 stick) unsalted butter, (at room temperature)· 1/2 cup reserved bacon fat, (chilled (see notes below if you don't have enough))· 3/4 cup granulated white sugar· 3/4 cup packed brown sugar· 3 tablespoons bourbon· 1 teaspoon vanilla extract· 2 large eggs· 8 ounces dark chocolate, (chopped)
Step 1In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified. If you do not have enough bacon fat, add enough shortening to fill the 1/2 cup.Step 2Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.Step 3Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.Step 4Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.