Chocolate Chip and Candied Bacon Levain Cookies

Directions

1. Preheat oven to 375 degrees
2. Lay the bacon flat on a sheet tray. Season with Bee Sting Hot Honey Rub and place in the oven to bake for 25 minutes.
3. Flip the bacon and season again.
4. Place back in the oven for an additional 15-20 minutes until the bacon is well rendered.
5. Remove and set aside to cool
6. Increase temperature of the oven to 410 degrees
7. In a stand mixer using the paddle attachment, combine the cubed butter with the brown sugar and cream together.
8. Add eggs and mix until just combined.
9. Add the flour all at once and then mix until well incorporated.
10. Remove the bowl from the mixer and scrape off the excess dough from the paddle.
11. Roughly chop ¾ of the candied bacon and add it to the bowl along with the chocolate chips and chopped pecans.
12. Mix until well combined. This is easiest to do with a gloved hand as it is very dense and sticky.
13. Break the dough into 8 equal portions and form into hockey puck shapes.
14. Place the cookies on a parchment lined sheet tray, spread out, only 4 per tray
15. Bake the cookie for 10-12 minutes until very lightly browned on top.
16. Remove from the oven and let them rest 10 minutes.
17. Break the remaining candied bacon and place it into the tops of the cookies for garnish.
18. Enjoy!