Bourbon bacon and chocolate chunk cookies **

Prep Time: 30 minutes
Cook Time: 9-10 minutes
Rest Time: 5 minutes

3/4 LB thick cut bacon, 1/4 inch diced
2 1/2 Cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking powder
1/2 Cup room temperature unsalted butter
1/2 Cup reserved bacon fat, chilled
3/4 Cup granulated white sugar
3/4 Cup packed brown sugar
3 TBSP of your favorite bourbon(don't be cheap, good stuff works the best)
1 tsp vanilla extract
2 Large eggs
8 oz dark chocolate, chopped up(Hershey's special dark is my favorite)

PREHEAT OVEN TO 375 DEGREES

In a large skillet cook the bacon pieces until they are golden brown and crisp. Remove bacon from pan onto a paper towel to drain. Reserve 1/2 cup of the bacon fat for use later. Place in refrigerator so it has a chance to solidify until needed.

In a large mixing bowl, whisk together flour, baking powder, salt and baking powder. In a separate bowl use an electric mixer to combine butter, bacon fat, both sugars, bourbon and vanilla. Mix in eggs one at a time until well combined and then beat in flour mixture. Stir in bacon and chocolate chunk pieces until everything is well combined. If you like save a few bacon and chocolate pieces to drop onto the top of the cookies before baking.

Drop by the spoonful onto lightly greased baking sheets about 2 inches apart. Bake 9-11 minutes or until the cookies are lightly browned. Let rest for 5 minutes before removing them from the cookie sheet to cool completely. Store in an airtight container up to 5 days or freeze up to 6 weeks.

**This is not my recipe, it came from one of the many bourbon recipe books I own. But I hope you enjoy all the same.