¼cupbacon fat , cooled. If not enough fat, supplement with vegetable shortening
½teaspoonvanilla extract, tip: bourbon vanilla from Trader Joe's
½cupdark brown sugar, packed
1largeegg, room temperature
1cupchocolate chips, tip: half milk/half dark chips
Set oven to 375 degrees.
Add chopped bacon to a medium skillet over med high heat. Be sure to cook the pieces until they are crisp!
6 ounces bacon
Remove and blot with paper towels. Pour bacon grease from pan in a glass measuring cup. If not quite 1/4 cup, add some vegetable shortening to (still) hot skillet and allow to melt until reaching 1/4 cup in total. Chill in refrigerator. Option: place in an ice bath to speed up the cool down.
In a mixer bowl, add butter, cooled bacon fat, bourbon, vanilla and sugars. Turn on to medium speed for several minutes using a stand up mixer with paddle or hand held beaters until creamy. Take care to scrape sides with rubber spatula. Add in egg and mix until well combined.
1/4 cup unsalted butter
1/4 cup bacon fat
1½ tablespoons bourbon
1/2 teaspoon vanilla extract
6 tablespoons granulated sugar
1/2 cup dark brown sugar
1 large egg
In a bowl, mix together, flour, baking powder, baking soda and salt then add dry mixture in 3 parts to wet batter, combining on low speed or mixing by hand.
1¼ cups all-purpose unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon Salt
Fold in chocolate chips and bacon until evenly distributed in the batter.
1 cup chocolate chips
6 ounces bacon
For a larger cookie (as recipe is designed) drop by tablespoon about 1½ inches apart and bake for 12 minutes. If making a smaller cookie, cooking time will be reduced. Check at 10 minutes. Cookies should be lightly browned on top when done.
Once out of the oven, allow to cool on the cookie sheet 5 minutes before moving cookies to a cooling rack. Best enjoyed with a great cup of coffee!