All the ingredients.
Chop up your bacon into extra small bacony pieces.
Start preheating the oven to 375 degrees.
Start frying up the bacon. I recommend coating the pan with a thin layer of butter or olive oil ahead of time so the bacon doesn't stick. Fry to doneness (not burnt).
While the bacon is frying, wash your cutting board and soak it in vinegar to sterilize it.
Non nom. Bacon. Drain the finished bacon into a bowl. Don't eat this now or you will have to repeat the previous step and make more bacon. Either way you aren't wrong.
This is liquid (blurry) gold. Bacon fat. Don't drink it, as much as I'm sure you're tempted.
This is out of place. Time travel! Nah, it's a different bowl. Mine are all red. See how crispy?
Straining is easy. If you have a wire strainer it helps, but don't worry if you don't.
Drain off the fat and avoid getting the crispy burnt bits as much as possible.
Depending on the kind of bacon you get you'll have more or less this amount of fat. Mine was a bit thin, so expect more. Also, more bacon is ok at this point. Put this to the side for a while.
Some bourbon, any bourbon. Save enough for the recipe.
Get all the dry ingredients together.
Mix em up!
One at a time, add the rest of the ingredients. NOT THE EGGS. THOSE COME LATER. Those eggs should be bacon fat. Imagine......
All the NON EGG INGREDIENTS together. Although not included in the photo, add the bacon grease in this step.
Isn't strictly required but it helps. Set up something like a double boiler. This contraption has a boiling pot water under the bowl.
Stir everything together for a few minutes until it all melts together into this lovely mixture even Wilfred Brimley would love.
This chocolate is dark Ghirardelli. You could probably get away with a snickers bar, but don't. Real chocolate only. Chop into bits.
Bits in a bowl. Damn I have a lot of these red bowls. Also, bits means tiny chunks.
Bacon and chocolate meet, like when Harry met Sally. Over email.
There can be only one. These are the last free standing ingredients. See why I told you NO EGGS?
Add the sugary liquid gold to the white stuff.
Stir it all up.
Add the first egg, stir up.
Add the second egg. Mix to completion.
Now add the bourbon and mix it in to the dough.
Should look something like this. Sorry, this is really just a complex advertisement for my big red bowls.
Start pouring bacon.
Finish pouring bacon.
Mix it up.
Scrape everything down into a ball.
Parchment paper recommended, not required. Cookie sheets required.
Give the cookies some space.
Cookie close up
Cooling racks. Again not required, recommended though.
Bake for 9-11 minutes or until not burnt.
Bourbon bacon cookie close up.
Used all the ingredients.
National Geographic cookies.
Remember this? Good thing you sanitized your cutting board, right?