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1
Start with the candied bacon so it has time to cool. Heat the oven the 400 degrees Fahrenheit. Line a jellyroll pan with aluminum foil and set a wire cooling rack on the foil. Set aside.
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2
Place 2 strips of bacon in a quart-sized self-sealing bag, along with 2 tbsp of brown sugar. Massage the sugar onto the bacon. Remove from the bag and stretch out along the cooling rack on the pan.
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3
Once all the bacon is in place, sprinkle on 1 tbsp of brown sugar. Place in the oven and bake for 10-15 minutes.
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4
Remove from the oven, flip over the bacon and sprinkle on the last tbsp of brown sugar.
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5
Place back in the oven for an additional 10-15 minutes.
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6
Once cooled, crumble the candied bacon and set aside.
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7
For the cookies, heat the oven to 325 degrees Fahrenheit and position the racks upper- and lower-middle positions. Line 2 large baking sheets with bakers silicone or parchment paper.
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8
In a medium bowl combine flour, baking soda, and salt; set aside.
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9
In the bowl of an electric mixer fitted with a paddle attachment mix the butter and sugars until thoroughly blended. Beat in the egg, yolk and vanilla until smooth.
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10
Add the dry ingredients gradually and beat at low speed just until combined. Stir in the chocolate chips and the crumbled candied bacon
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11
Form about 1 tbsp of the dough into a rough ball. Do not flatten; if anything, make the ball a little taller than it is wide.
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12
Bake until the cookies for 7-8 minutes, then rotate the sheets front to back and top to bottom, baking for an additional 7-8 minutes.
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13
Let the cookies stand on the baking sheets for a minute or two, then transfer them to cooling racks.
