SPIRITED CHOCOLATE CHIP COOKIES – WITH BACON UP AND BOURBON
Butter (at room temperature)
Packed brown sugar
Pure vanilla extract
chocolate chips (dark chocolate recommended)
Thick cut bacon
Preheat the oven to 400°
[OPTIONAL: If using the bacon, bake it for 15-20 minutes on parchment-lined cookie sheet. Drain on paper towels, then crumble or dice into small pieces and set aside.]
Reduce oven temperature to 375°. Line two baking sheets with parchment paper.
Combine flour, baking soda, salt and baking powder in a medium bowl and set aside.
In a mixing bowl, beat on low to blend the butter, bacon fat, sugar and brown sugar.
Add the bourbon, vanilla, and eggs and continue beating on low until thoroughly blended.
Gradually add the flour mixture while on low, until completely combined.
Stir in the chocolate chips and crumbled bacon, if using.
Scoop and round a tablespoon of dough and drop onto baking sheet. Continue filling both baking sheets, placing dough balls 2 inches apart.
Bake 9-11 minutes, until lightly browned. Transfer to a wire rack to cool and repeat the process until the cookie dough is all baked.
Cookies may be kept airtight for a week or may be frozen for up to a month.