Bacon Bourbon Chocolate Chunk Cookies

In a large skillet, cook the bacon until the bacon pieces are crispy. Remove bacon onto a paper towel-lined plate to drain. Save 1/2 cup of bacon fat for later and store in the refrigerator to chill until needed.

Preheat oven to 375°F. In a medium bowl, whisk or sift together flour, baking soda, and baking powder. In a separate, large bowl, use an electric mixer to mix the butter, bacon fat, sugar, brown sugar, bourbon, and vanilla. Mix in the eggs one at a time, until well blended. Beat in the flour mixture a little at a time. Stir in bacon and chocolate bits. Drop rounded teaspoons of dough onto a baking sheet.

Bake for 10-12 minutes, until the cookies are lightly browned. Let cookies cool on the baking sheet for about 5 minutes, then move to a cooling rack. Store cookies in an airtight container for up to 5 days.