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1
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?
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2
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.
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3
When thoroughly combined with the butter, add the eggs, vanilla, sugars and maple syrup. Whip into submission.
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4
Combine the flour, baking soda and cream of tartar and add to the butter and sugar mixture till just combined.
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5
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.
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6
Fold in chocolate chips. Then the bacon. Mmmm bacon.
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7
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.
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8
Chill the dough. Un-chilled dough will spread out so thin when baked that you can see through the cookies.
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9
Once chilled, place balls of dough on a pan and throw it in a preheated 350u00b0 oven for 10-12 minutes (till golden, my friends) and then remove to a rack to cool.
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10
Enjoy, enjoy, enjoy!
