Maple Bacon Chocolate Chip Cookies

revised from Noble Pig
5 strips regular bacon
1 2/3 cups all-purpose flour
2/3 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon maple extract
1 cup semi-sweet chocolate chips
1/2 cup finely chopped walnuts



The original recipe called for less flour but my first batch ended up coming out flat and fell apart. I added a little more flour, dropped the oven to 300 and added a pinch more baking soda. I don't have an electric mixer so the little bit extra flour really helped when mixing the butter in. Also, it called for maple smoked bacon but I found that with all the maple extract regular bacon worked out just fine.

Preheat the oven to 400 degrees. On a baking tray lay out 5 strips of bacon and place in oven while it warms. Meanwhile, in a large bowl whisk together the flour, baking soda and salt.
In either a mixer or chopper, cream the butter and sugars for about 3 - 5 minutes depending. If by hand use separate bowl and a fork to fluff the butter and fold in the sugars, one at a time slowly. Once mixed well, add the egg and maple extract. Move to the dry ingredients and incorporate the butter mixture to it mixing only until the flour dissolves. Don't over stir it!

By now your bacon should be done. Take it out of the oven and dry on paper towels, turning the oven down to 300. Chop finely along with walnuts. Add to cookie batter with chocolate chips leaving 1/4 of the cup to sprinkle on top.
Using a spoon or melon baler, scoop out 1 inch sized balls and drop onto clean baking sheet 2 - 3 inches apart. I just wiped down the one I used for bacon. Make sure you don't over cram the tray cause these guys spread out pretty far. Do them in batches of six. Place in the center of the oven and cook for 12 - 15 min. If there browning to fast turn the oven down to 285. You want them to get golden on the edges and still a little soft ( not gooey ) in the center.

Once finished move the cookies to a wire rack to cool to stop the cooking process. Allow them to rest for up to five minutes.