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1
Save 9 slices of bacon for decorating the cookie tops.
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2
Cut the rest of the bacon (about 1 1/2 pounds) into very small pieces and cook slowly over medium low heat.
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3
This takes a long time, but you want to render the fat and you don't want it to burn.
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4
When the bits of bacon are very crispy, remove them from the fat and save them on paper towel.
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5
Strain the fat, measuring 3/4 cup.
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6
Refrigerate 3/4 cup bacon fat for 1 hour.
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7
Cream the cold bacon fat with the brown sugar, eggs and vanilla until smooth.
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8
Sift together the flour and backing soda, and add to the fat mixture along with the bacon bits and chocolate chips.
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9
Stir everything together.
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10
Cover the dough and refrigerate for at least 1 hour.
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11
Preheat oven to 350 degrees F.
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12
Pinch off 1 1/2-inch pieces and roll into balls.
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13
Set dough balls about 2 inches apart on an ungreased cookie sheet.
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14
Bake about 12-15 minutes, or until the dough starts to turn golden brown.
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15
Allow cookies to cool on a cooling rack while you make the glaze and fry the last of the bacon.
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16
Fry the 9 reserved bacon strips until crispy and cut each into four pieces.
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17
Maple Glaze: Mix 2 cups powered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract, and 2-3 tablespoons of water.
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18
Beat together until smooth.
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19
Spread a small mount of glaze on top of each cookie and top with a quarter slice of crisp bacon.
