Makes about 22 cookies
7 pieces of Bacon, cooked
1/2 C Butter, room temperature
1/4 C Pure Maple Syrup
3 Tbsp Sugar
1/4 tsp Kosher Salt
2 Tbsp Cornstarch
1 1/4 C All Purpose Flour
2/3 C Dark Chocolate Chips
Line cookie sheet with parchment paper.
Chop 5 pieces of bacon into small pieces (about 1/8-1/4 inch). In a small bowl, combine flour, salt and cornstarch and set aside. Place butter, maple syrup and sugar into a mixing bowl. Mix on medium speed until smooth. Reduce speed to slow and add in flour mixture. Mix until just combined. Stir in chopped bacon pieces by hand. Turn out dough between two sheets of wax paper. Using a rolling pin, spread dough into a semi-rectangular shape and 1/4 inch thick. Place flattened dough into freezer for 30 minutes.
Preheat oven to 350 degrees.
Remove dough from freezer and cut into squares about 1 1/2 inches in size. Place squares onto prepared baking sheet. Bake for 15-20 minutes until edges are stiff to touch. Remove to cooking rack.
Crumble remaining 2 pieces of bacon into very small bits and set aside for garnish.
While cookies are cooling, place chocolate chips in a microwave safe bowl. Microwave on 50% power for two minutes, stopping to stir occasionally. Dip baked cookies halfway in chocolate and place back on parchment paper to dry. Sprinkle wet chocolate with bacon bits. Move cookies to refrigerator to set chocolate. Store in sealed container in refrigerator up to 3 days.