Chocolate Chip Cookies (Macadamia Nut White Chocolate Maple Bacon)

Crispy Country Maple bacon adds flavourful contrast to the rich sweetness and smooth texture of white chocolate and macadamia. It's the perfect cookie for the bacon lover in your life.

1 cup all-purpose flour, unbleached
½ tsp. baking soda
½ tsp. sea salt
½ cup unsalted butter, room temperature
½ cup brown sugar
¼ cup white sugar
1 egg
1 Tbsp. pure maple syrup
½ tsp. pure vanilla extract
½ cup white chocolate chips
½ cup macadamia nuts, roughly chopped
4 slices Country Maple Bacon, cooked until golden, drained and diced

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Line 2 baking sheets with parchment paper.

In a small bowl, mix together flour, baking soda, and salt, reserve.

Using a stand mixer with the paddle attachment, cream the butter and both sugars together until light and fluffy; about 5 minutes.

Mix in the egg on low speed until incorporated. Scrape down the sides of the bowl. Add the maple syrup and vanilla and mix to combine.

On low speed, add the dry ingredients previously reserved, and mix until everything is incorporated. Finally, add the cooked bacon, chocolate chips, and nuts and mix until everything is evenly distributed in the dough.

Using a cookie scoop or Tbsp., scoop a heaping spoonful of dough onto a baking sheet and repeat until batter is gone.

Bake for 8-10 minutes on the centre rack of the oven until the edges of the cookies are golden brown.

Let cool for 10 minutes before eating.

Makes 20-24 cookies.

Cook's Notes: The number of cookies this recipe yields may vary based on the scoop you use. Anything from a Tbsp. to a 1¾" cookie scoop will work.