Even though we know it’s not the most nutritious choice, we’ve been known to sneak cookies for breakfast. This cookie was an attempt to legitimize that surreptitious early-morning dessert eating. Bacon and maple syrup are a classic pairing, and we were happy to discover that they also work and play well with others in a chocolate chip cookie. We don’t call for any particular style of bacon — use your favorite type or experiment.
Make the maple bacon. Preheat the oven to 375 degrees. Line a baking sheet with foil and place a wire rack on top. Lay the bacon strips on the wire rack. Using a pastry brush or a spoon, spread or drizzle half of the maple syrup evenly over the bacon, then turn the strips over and evenly coat the other side with the remaining syrup. Bake for 10 to 20 minutes, until cooked through and crisp, turning halfway through the baking time. The cooking time will depend on the thickness of the bacon. Let the bacon cool completely on the wire rack, then chop it into bite-size pieces. Set aside.
Set the oven to 350 degrees. Adjust the racks so they divide the oven into thirds. Line 2 baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl.
In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg, and mix until completely combined. With the mixer still running, drizzle in the maple syrup and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips and prepared bacon and mix on low speed until evenly distributed. The dough should be thick and sticky. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.)
Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 inches apart. Dampen the palm of your hand and flatten each cookie until about ½-inch thick.
Bake for 18 to 20 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.
When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.