Bacon Chocolate Chip Cookies

Ingredients

• 1 cup Josef’s Double Hickory Bacon, sliced
• ¾ cup butter
• ½ cup rendered bacon fat
• ¾ cup sugar
• 1 cup brown sugar
• 2¼ cups flour
• 1½ teaspoons kosher salt
• 1½ teaspoons baking powder
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375°F.
2. Cut ½ lb. bacon into ¼-inch matchstick pieces and cook on low heat until golden brown, approximately 10–15 minutes.
3. Set aside ¼ cup rendered bacon fat and place in freezer to solidify, approximately 30 minutes.
4. Sift together flour, salt, and baking powder; set aside.
5. In a large mixing bowl or stand mixer, cream butter and bacon fat until smooth. Add sugar and brown sugar until fluffy.
6. Add eggs one at a time, then vanilla, until mixed. Do not overbeat the eggs.
7. Cut cooked bacon into small pieces. Add bacon and chocolate chips to the mixing bowl and integrate into the dough.
8. Scoop dough into 1½-inch balls and place on a parchment-lined baking sheet, spacing at least 2–3 inches apart.
9. Bake approximately 12–15 minutes, until cookies are golden brown.