Bacon and Chocolate Chip Cookies, Perfected

It took me lots of experimenting to finally get this recipe right. You don't have to be a bacon fanatic like me to enjoy these either! Just think childhood breakfast: chocolate chip pancakes, bacon, and maple syrup. Yummm!

There are 3 pieces to this cookie:

1. The chocolate chip cookie. Just follow your favorit recipe or the Nestle Toll House recipe on the back of the chocolate chips bag, but leave out the nuts. I usually like my cookies soft, but you'll want these more on the well-done side. I find using a silicone baking mat works great as you can cook them longer, but they won't get too hard.
2. The bacon. Buy a good quality bacon! And you will need lot of it: about a pound per 2 dozen cookies. Cut the bacon into small piece and cook in skillet over medium heat until it's crispy and almost burning. Remove bacon and place in bowl lined with a paper towel to absorb the excess grease. Sprinkle with salt and some brown sugar, and toss to coat evenly.
3. Maple frosting. You don't need as much frosting as you think you will need. These amounts will more than cover 2 dozen cookies. Melt 1 tablespoon butter and stir in 1.5 cup of confectioners sugar. Add 1 tablespoon maple extract and 1/2 teaspoon salt. You will need to add a splash of water in order to mix it into a smooth paste. If it's too liquid, add in more confectioners sugar. If it starts to harden up, you can zap it in the microwave which re-melt the butter.

Now that you have your 3 components, you need to assemble. Spread just enough frosting on each cookie for a thin layer, and then press on some bacon crumbles. Taste the cookie and it's it's too sweet, you can also sprinkle on some more salt. If it's too salty, use a little more frosting. Let frosting set before storing or serving.