· 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 (use butter as alternative)
· 3/4 cup granulated white sugar
· 3/4 cup packed brown sugar
· 3 tablespoons Boiteau Bourbon Maple Syrup
· 1 teaspoon vanilla extract
· 2 large eggs
· 8 ounces dark chocolate, chopped

1. In 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.
2. Preheat 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.
3. Bake 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.
4. Store 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.