Bacon Chocolate Chip Cookies

Ooops!  Looks like I never finished posted this recipe from over a year ago!

The bacon-in-sweets craze has come upon society!  Why not join in on the festivities & make some bacon chocolate chip cookies.  I adapted this from Jacques Torres' chocolate chip cookies recipe which I had posted about here.  WARNING - This may contribute to high-cholesterol levels since I even used all the grease from the bacon in the batter.  :D

Bacon Chocolate Chip Cookies

5 strips bacon, the fattiest you can find

2 cups minus 2 tb cake flour
1 & 2/3 cups bread flour
1 & 1/4 ts baking soda
1 & 1/2 ts baking powder
1 & 1/2 ts coarse salt (I used sea salt)
1 & 1/8 cups unsalted butter, cold
1 & 1/4 cups light brown sugar
1 cup & 2 tb granulated sugar
2 eggs
2 ts vanilla extract
1 & 1/4 lb chocolate disks (at least 60% cacao)
Sea salt

- Preheat oven to 350 degrees Fahrenheit.

- Mince bacon & fry until extra crispy.

- Separate the bacon from the grease/oil.  Important!  Keep the leftover bacon grease! 

- Combine and sift flours, baking soda & powder, and salt into a bowl.
- In a separate bowl, beat butter, bacon grease, and sugars until creamy and fluffy.  About 4-5 minutes.
- Add one egg at a time and incorporate well after each addition.
- Add vanilla extract and mix.
- On low speed, add 1/2 flour mixture & 1/2 fried bacon.  Mix until just combined.  

- Add & mix the remaining flour mixture & bacon to the dough until just combined.
- Carefully add chocolate disks without breaking them.
- Now here comes the most difficult part (especially for those with no patience like yours truly) - Chill dough for 24 hours.
- Preheat oven to 350F.
- Grab a spoonful of dough, roll into a golf-sized ball and place on baking sheet.
- Sprinkle a little sea salt on top of cookie.
- Bake for 18-20 minutes.