Candied Bacon & Bourbon Chocolate Chip Cookies

Ingredients

• 5 slices bacon raw
• 0.3 cup add carrot and onion to bacon fat . cook chilled
• 1.5 teaspoons double-acting baking powder 
• 1.3 teaspoons baking soda 
• 8 ounces chocolate chips 
• 2 tablespoons bourbon 
• 8.5 ounces bread flour 
• 8.5 ounces cake flour 
• 0.1 teaspoon ground pepper 
• 2 large eggs 
• 1 cup granulated sugar (8 ounces)
• 10 ounces brown sugar light
• 0.3 cup maple syrup 
• 1 teaspoons salt 
• 1 cup butter unsalted
• 1 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• wire rack
• blender

Directions

1. Preheat oven to bake at 375°F. Line baking sheet with parchment paper.Toss bacon in ¼ cup maple syrup in a medium size bowl, then lay bacon on prepared pan.
2. Bake for 20 minutes.
3. Remove bacon from oven, allow to cool, then crumble candied bacon and set aside.
4. Heat oven to 350 degrees
5. Sift flours, baking soda, baking powder,salt and pepper into a bowl. Set aside.Using a mixer fitted with paddle attachment, cream butter, bacon grease and sugars together until very light, about 5 minutes.
6. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and bourbon. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips and crumbled bacon in and incorporate into dough. Line a baking sheet with parchment paper or a nonstick baking mat. Drop cookie dough by rounded tablespoon onto prepared baking sheets at least 3 inches apart.
7. Bake until golden brown but still soft, 9-11 minutes.
8. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Enjoy with a big glass of milk.