Bacon Chocolate Chip Cookies

Directions

1. Preheat the oven to 375°F. Line 3 baking sheets with parchment paper.
2. Place the bacon on one of the baking sheets and bake for 10 to 12 minutes or until golden brown to your liking. Remove from the oven, pat dry with paper towels, and cut into small bits. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
4. Add the eggs, flour, baking soda, and fine sea salt in that order. Mix on low until combined into a smooth dough.
5. Add the chocolate chips and bacon pieces into the dough (reserve about one quarter of each if you’d like to top them with extra before baking, if not you can mix them all in!). Mix on low to combine completely.
6. Using your hands, form the dough into 24 balls and place on the prepared baking sheets, leaving about 1-inch between. Flatten the balls just slightly so they are about 1 1/2-inches in diameter. If you reserved extra chocolate chips and bacon, then add it on top of the cookie dough now.
7. Bake for 12 to 14 minutes or until lightly golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Let cool completely on the baking sheets.
8. Store in an airtight container for up to 5 days.