Ingredients:

  • 6 slices Thick-Cut Smoked Bacon (cooked and crumbled)
  • 3 Tablespoons Kentucky Straight Bourbon
  • 1 Teaspoon Vanilla Extract
  • 2 ¼ cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 1 cup Unsalted Butter (softened)
  • ¾ cup Light Brown Sugar (packed)
  • ½ cup Granulated Sugar
  • 2 Large Eggs (room temperature)
  • 1 ½ cups Dark Chocolate (60-70% cacao, rough chunks)
  • Flaky Sea Salt (optional, for finishing)

Instructions:

  1. Render the Bacon: Cook the bacon in a skillet until fully crispy. Remove with a slotted spoon, drain thoroughly on paper towels, and crumble finely. Set aside.
  2. Make the Bourbon Reduction: Combine the bourbon and vanilla extract in a small saucepan. Bring to a simmer over medium heat and reduce until the volume is roughly halved (approx. 1.5 Tbsp of syrup remains). Set aside to cool completely.
  3. Combine Dry Ingredients: Whisk together the flour, baking soda, baking powder, and kosher salt in a medium bowl. Set aside.
  4. Cream Butter and Sugars: In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the sides of the bowl.
  5. Incorporate Wet Ingredients: Beat in the eggs one at a time. Add the cooled Bourbon Reduction and mix briefly until incorporated.
  6. Add Dry to Wet: Gradually add the flour mixture on low speed, mixing only until just a few streaks of flour remain. Do not overmix.
  7. Fold in Mix-Ins: Remove the bowl from the mixer and use a rubber spatula to gently fold in the chocolate chunks and the crumbled bacon.
  8. Chill the Dough: Scoop the dough into uniform balls (approx. 3 Tbsp each). Place the scoops on a parchment-lined tray, cover, and refrigerate for a minimum of 90 minutes, or up to 24 hours.
  9. Preheat and Prepare: Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  10. Bake: Place 6–8 chilled dough balls on the prepared sheets, ensuring generous space between them. Sprinkle each dough ball lightly with flaky sea salt. Bake for 12–14 minutes.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.