Chocolate Chip Maple Bacon Cookies

Cook up bacon slowly in a pan till crisp. Remove bacon to a paper towel to drain and strain the rendered bacon fat from the pan. Measure out 1/4 cup of that bacon fat and place in the fridge to cool. Scared yet?

After the bacon fat has cooled, add to the butter and whip till combined. I told you to sit, didn’t I? You could easily just use 3/4 cup of butter or even a whole cup, which is what I usually use for my regular ole’ chocolate chip cookies. But that bacon fat was just STARING AT ME. Taunting me. So I thought why not.

When thoroughly combined with the butter, add the eggs, vanilla, sugars and maple syrup. Whip into submission.

Combine the flour, baking soda and cream of tartar and add to the butter and sugar mixture till just combined.

You will notice the lack of salt here. I felt that the bacon fat and the bacon itself added quite enough where no extra would be needed.

Fold in chocolate chips. Then the bacon. Mmmm bacon.

Note: the cream of tartar gives the cookie surface more definition. Without it, you get a very smooth cookie. If that is the look you like, you can omit this as it is strictly for cosmetic purposes.

Chill the dough. Un-chilled dough will spread out so thin when baked that you can see through the cookies.

Once chilled, place balls of dough on a pan and throw it in a preheated 350° oven for 10-12 minutes (till golden, my friends) and then remove to a rack to cool.

Enjoy, enjoy, enjoy!