I've posted this recipe before, but every time I mention it (or make them), more people ask. I realized that we've modified the recipe since the first time I posted it, so here is the NEW version, which is just about perfect by our standards. Enjoy!
Bacon Chocolate Chip Cookies
1 cup butter, softened
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2½ cups flour
1 teaspoon baking soda
½ tsp. fine sea salt (kosher okay if you don't have fine sea salt)
1½ cups semi-sweet chocolate chips (original recipe calls for 1 cup semi-sweet, 1 cup white - we find that too sweet and prefer this)
1 lb. thin (read: CHEAP) bacon
Roast bacon in 375 degree oven until nice and crisp. Drain on paper towels, then pulse in food processor until in semi-fine, smallish bits (but not paste).
Preheat oven to 350 degrees.
Beat together the butter, sugars, vanilla and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft.
Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour.
Remove dough from fridge, pinch off 1½ inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
Bake cookies for about 10 to 12 minutes, or until the dough starts to turn golden brown.
[NOTE: This dough freezes well. Roll into logs in waxed paper and twist ends before sealing in a freezer bag. When you’re ready to make the cookies, slice off log and bake as above. Cook times for frozen dough varies; check on them after 10 minutes and gauge from there.]