Peanut Butter Chocolate Chip Cookies with Bacon

Ingredients:

• 1 1/4 cups premium wheat flour
• 1/4 teaspoon baking soda
• 1/4 tsp baking powder
• 1/8 tsp ground cinnamon
• A pinch of chipotle or ancho chili powder
• 1/4 tsp coarse salt
• 5 strips of bacon (150 g)
• 4 tbsp (60 g) unsalted butter, room temperature
• 1/2 cup peanut butter creamy consistency
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed firmly)
• 1 egg category CO
• 1 tsp vanilla extract
• 1/2 cup coarsely chopped roasted peanuts in honey glaze
• 1/3 cup dark or semi-sweet chocolate chips

Preparation:

1. Preheat oven to 180°C. Line two baking sheets with parchment paper. In a large bowl, combine flour, baking soda, baking powder, cinnamon, chili pepper, and salt.
   
   In a large skillet over medium heat, fry the bacon until crisp, about 4-6 minutes per side. Transfer to a paper towel-lined plate. Set aside 2 tablespoons of the rendered fat and let cool. Finely chop the bacon, discarding any uncrispy parts.
2. In a large bowl, beat the butter with the bacon drippings with a mixer on medium-high speed for about 1 minute. Add the peanut butter and beat until well combined, about 1 minute.
   
   Add granulated sugar and brown sugar, beat until creamy for 4 minutes, then add the egg and vanilla extract and beat until pale and fluffy for another 2 minutes.
   
   Reduce the mixer speed to low and add the flour mixture in two additions, scraping down the sides of the bowl as needed. Mix thoroughly. Add the peanuts, bacon, and chocolate chips (minus 2 tablespoons of each).
3. Form the dough into 12 balls and place them on the prepared baking sheets, spacing them 5 cm apart. Press them down with your fingers (this will prevent them from spreading during baking). Top with the remaining chocolate chips and bacon and press down firmly.
   
   Bake until golden brown, 12-14 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.