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Bourbon Bacon Chocolate Chip Cookies

Serves: Makes 5 dozen
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1 pound thick-cut bacon
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2/3 to 1 cup unsalted butter, room temperature (see note)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
3 tablespoons bourbon
1 teaspoon vanilla
10 ounces dark chocolate chips


Heat the oven to 400 degrees.

Place the bacon in a single layer on a parchment-lined baking sheet. Bake until crisp, 15 to 20 minutes. Transfer bacon to a paper towel-lined plate to drain.

Pour the bacon grease from the baking sheet into a glass measuring cup and place it in the refrigerator to solidify, about 30 minutes. Transfer the bacon to a cutting board, cut into small dice, and set it aside.

Reduce the oven temperature to 375 degrees. Line two baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, salt and baking powder.

Once the bacon fat is solidified, add just enough of the unsalted butter to make 1 cup. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, bacon fat and sugars. Beat on low speed until combined. Add the eggs, bourbon and vanilla and beat on low speed until thoroughly mixed. With the machine still running on low speed, gradually add in the flour mixture until completely combined. Stir in the bacon and chocolate chips.

Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake until lightly browned, 9 to 11 minutes. Remove from the oven and let stand for 5 minutes before transferring the cookies to a wire rack to cool completely. Repeat with the remaining dough, reusing the parchment if desired. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

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