Bacon Grease Chocolate Chip Pecan Cookies

Okay, so I have to admit I grew up with my mother saving the rendered bacon grease to later cook eggs, potatoes or various other items during my childhood.  I still do the same from time to time and with all the buzz lately about bacon and chocolate (although I cannot step into that chocolate-covered bacon room yet), I wondered what the addition of bacon grease to the classic chocolate chip cookie might do.  I was amazed at how it lent an earthy, homey, mapley goodness to the cookie.  It doesn't overwhelm, it just lightly teases the pallate with it's delicious goodness.  What a great fall cookie!

1/2 cup rendered bacon grease
1/2 cup butter-flavor shortening (butter if you like)
1 1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla bean paste or vanilla extract
1 tsp. maple flavoring.
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 cup chocolate chips, I use guittard dark chocolate
1/2 cup chopped pecans
fine sea salt for sprinkling on top - if desired

Preheat oven to 350 degrees.  In the bowl of an electric mixer cream bacon grease, butter and brown sugar together scraping bowl if necessary to combine.  Add egg, vanilla bean paste or extract, baking powder, baking soda and salt - mix on medium low to combine.  Add flour and stir to incorporate - scraping bottom of bowl to ensure all the flour is mixed together.  Add chocolate chips and nuts, then stir again.  Let dough rest for a half hour.

Using a 1/4 cup ice cream scoop, place dough onto silpat lined baking sheets.  This recipe should yield two dozen cookies.  Bake for 16 minutes, turning pans or rotating them bottom to top if necessary depending on your oven halfway through the baking time.  Remove from oven and allow to cool on a rack until you are ready to eat them.  Enjoy!