Brown Butter Pecan Cookies with Caramelized Bacon Bits

Ingredients

• 1 lb thin sliced bacon
• 1/3 cup (2-1/4 oz) packed dark brown sugar (plus more for cookies, below)
• 14 Tablespoons (1-3/4 sticks) unsalted butter
• 1/2 cup (3-1/2 oz) granulated sugar
• 3/4 cup (5-1/4 oz) packed dark brown sugar
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon of each of the following extract/flavorings: butter, rum, and almond
• 1 large egg + 1 large egg yolk
• 2 (9 oz) cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso powder
• 1-1/4 cup (7-1/2 oz) butterscotch chips
• 1-1/4 cup (5 oz) broken pecan pieces, toasted at 375 degrees for 6-8 minutes (start with halves and break each one twice)

Instructions

1. In a non-stick skillet, cook bacon until almost crisp. Drain bacon grease and wipe pan clean. Return bacon to the pan. Rub half of 1/3 cup brown sugar on each side of the bacon slices. Cook on medium-low temperature until sugar melts and is bubbly. Stir and flip bacon continuously. Remove from skillet to a silpat or parchment paper. When bacon is cool, cut or tear into small pieces.
2. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
3. Heat butter in skillet over medium-high heat swirling pan constantly until butter is dark golden brown with brown specks and has nutty aroma. Watch carefully. There is a small window of time between browned butter and burnt butter. Pour butter into a mixing bowl of a stand mixer and whisk for 3-4 minutes to cool slightly. Add remaining 3/4 cup brown sugar, granulated sugar, salt, vanilla, and flavorings to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
4. Let mixture stand 3 minutes, and then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Whisk flour, baking soda, and espresso powder together in medium bowl. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in butterscotch chips, pecans and bacon bits.
5. Scoop into tablespoon-sized balls. Arrange 1-1/2 inches apart on baking sheet. Bake cookies 9-11 minutes, until cookies are golden brown and still puffy, and edges have begun to set, but centers are still soft. Cool for a few minutes then transfer to cooling racks.