These cookies can be made ahead, then stored in tightly sealed bags or containers at room temperature for a week. For longer storage, they can be frozen.

Milk Chocolate Maple Bacon Cookies

1 pound maple bacon

1/2 cup unsalted butter, room temperature

1 cup packed brown sugar

1/2 cup maple sugar (see note)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon maple extract

2 eggs

2 3/4 cups all-purpose flour

1 (11 1/2 -ounce) bag milk chocolate chips

In a large skillet over medium heat, cook the bacon until well browned and crispy. Transfer the bacon to paper towels to drain and cool. Reserve the bacon drippings in the skillet. Once the bacon has cooled, crumble or chop it into small chunks. Set aside.

Meanwhile, heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, use an electric mixer to beat together the butter, 1/2 cup of the reserved bacon drippings, brown sugar, maple sugar, baking soda, salt and maple extract until light and fluffy. Add the eggs one at a time, beating and scraping the bowl after each addition.

Mix in the flour, then the chocolate chips and crumbled bacon. Scoop the cookies onto the prepared baking sheets in 1-tablespoon mounds. Bake 10 to 12 minutes, or until golden around the edges and the tops no longer look glossy.

Allow to cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.

Makes 4 dozen.

Note: Maple sugar is available at specialty stores and online. Can substitute 6 tablespoons granulated sugar PLUS 3 tablespoons maple syrup. Dough will be more moist.

Food, Pages 31 on 02/19/2014