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1
Place two sheets of paper towels on a large dinner plate, and set aside.
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2
Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.
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3
Transfer the bacon strips onto the paper-towel lined dinner plate and allow to cool for 2-3 minutes. Once cool enough to handle, crumble the bacon into small pieces and set aside.
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4
Place the softened butter, brown sugar, granulated sugar, and vanilla extract into a large bowl. Use a hand mixer to cream together the butter and sugars on medium speed for 1 minute, or until pale and fluffy. Add the egg and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
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5
Add the flour, corn starch, baking soda, cinnamon, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until all ingredients are combined. Scrape down the sides of the bowl with a rubber spatula, as needed.
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6
Add the chocolate chips and crumbled bacon to the bowl. Fold the chocolate and bacon into the cookie dough until they are evenly distributed.
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7
Cover the bowl with plastic wrap and transfer the cookie dough to the refrigerator. Allow the dough to chill for at least two hours.
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8
Preheat the oven to 350u00b0 F. Remove the chilled cookie dough from the refrigerator.
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9
Line 2 large baking sheets with parchment paper or silicone baking mats.
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10
Form the cookie dough into 24 balls, and place on the lined baking sheets.
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11
Transfer the baking sheets to the middle rack of the preheated oven.
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12
Bake the cookies for 10-13 minutes, until they are just slightly golden brown on the edges, and puffy on top.
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13
Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.
