1 lb bacon, thin-sliced (you want it as crunchy and crumbly as possible)
24 oz semisweet chocolate chips (2 12-oz bags)
4 oz unsweetened chocolate, chopped
1-1/2 c all-purpose flour
1/2 c unsweetened cocoa
1 t baking soda
1 t salt
12 T butter, softened
1-1/2 c brown sugar
3 eggs
1 t vanilla

Fry the bacon to extra crispy and set aside to drain and cool.  Crumble into a bowl. Any pieces you can’t crumble by hand should not be used.

Set oven to 325 degrees F.

Melt all the unsweetened chocolate and 8 oz of the semisweet chocolate chips (1 cup) on medium-low heat, stirring constantly until smooth with no lumps.  Set aside to cool.

Measure out the flour, cocoa, baking soda and salt into a bowl and whisk together. Set aside.

Cream butter and brown sugar together on low, then beat on medium for about 30 seconds.  Scrape down the bowl.

Add the eggs, mixing on low, then the vanilla.  Scrape down the bowl.

Add in the melted chocolate and mix on low. Scrape the bowl again.

Add the dry ingredients very slowly, mixing on low.  Then add the remaining 16 oz of  semisweet chocolate chips.

Drop by tablespoonfuls onto baking sheets. Bake 9 minutes.

After nine minutes, switch baking sheets, removing one at a time and pressing a scant handful of crumbled bacon onto each cookie.  Bake 9 more minutes.  Let cool on baking sheet for five minutes, then remove to cooling racks.

Makes approximately 36 cookies, depending on cookie size.