(for the candied bacon)
80g dark brown sugar
1 tbsp cinnamon
(for the cookies)
50g + 50g butter at room temperature
65g dark brown sugar
65g caster sugar
3g baking powder
a pinch of salt
1 tsp cinnamon
Start by making the candied bacon. Preheat the oven to 180°C/350°F and cover a baking sheet witch parchment paper. Put a small wire rack on top of the baking sheet.
In a small bowl, mix brown sugar and cinnamon. Coat bacon with sugar mixture and arrange onto the wire rack. Bake for 17 to 20 minutes, or until candied.
Next, make the cookie dough. Preheat the oven to 180°C/350°F and cover a baking sheet with parchment paper. In a small saucepan, melt 50g of butter until golden brown and it has a nutty flavor (beurre noisette). In a large bowl, mix other 50g of butter with sugars until fluffy. Slowly pour in browned butter.
Stir in the egg until incorporated. Next, add flour, baking powder, salt and cinnamon and mix to a smooth dough.
Chop candied bacon into fine pieces and add to the cookie dough. Using your hands, roll balls out of the cookie dough and arrange onto the baking sheet with a few inches of extra space.
Bake the cookies about 12 to 15 minutes, or until golden brown. Allow them to cool down completely on a wire rack.