makes 3 dozen cookies
3 tablespoons bourbon
3/4 pound bacon, 1/4-inch dice
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces
a large sauté pan, cook out the diced bacon until the bacon pieces are
golden and crisp. Remove the bacon pieces from the fat and drain on a
paper towel. Strain the fat through a fine sieve and measure out a ½ cup
of bacon fat and chill the bacon fat until it congeals and is set.
the oven to 375°F. Combine the flour, baking powder, baking soda and
salt in small bowl. Beat the butter, chilled bacon fat, granulated
sugar, light and dark brown sugars, vanilla and bourbon in
large mixer bowl until it is well combined.
the eggs one at a time, beating well after each addition; gradually
beat in the flour mixture. Stir in the cooked bacon pieces and chopped
chocolate bits. Drop by rounded tablespoon onto parchment-lined baking
sheets at least 3 inches apart.
Bake in the
oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes;
remove to wire racks to cool completely. Keep in a dry, airtight
container for up to 5 days.
bacon recipe courtesy of: Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor; Maker’s Mark®, Loretto, Kentucky