Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until golden brown and crispy, about 8-10 minutes. Drain excess fat, reserving about ½ cup.

Prepare Bacon Fat: Transfer the reserved bacon fat to a small bowl and refrigerate until solidifies, about 30 minutes.

Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and baking powder until combined.

Mix Wet Ingredients: In a large bowl, cream together unsalted butter, solidified bacon fat, granulated sugar, and brown sugar until creamy. Blend in the bourbon and vanilla extract.

Incorporate Eggs: Add eggs one at a time, mixing well after each addition.

Combine Mixtures: Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.

Add Mix-Ins: Fold in chopped cooked bacon and dark chocolate pieces until evenly distributed.

Bake Cookies: Drop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes until edges are golden.

Cool: Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack.