Chef John Cicarelli
Goodfellows Restaurant and Pub
6 strips bacon
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 Stick unsalted butter, softened
2 large Whole Eggs
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Fry bacon in a skillet until browned and crisp, about 5 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped. Set aside.
Blend flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with stand mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Fold in bacon and chocolate chips. Bring dough together and divide in half. Wrap each half in plastic and refrigerate until firm, 20 to 30 minutes.
Line baking sheet with parchment paper. On a floured surface, roll each piece of dough out into a 12 to 14-inch log. Trasfer logs to baking sheet spacing them 3 to 4 inches apart. Bake until light golden and dry to the touch, about 30 minutes.
Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden, for an additional 20 to 30 minutes.