Makes 18-20 cookies

6 slices applewood slab bacon
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 - 4 tsp ancho chili powder
1 cup unsalted butter, at room temperature
1-1/2 cups sugar
2 whole eggs
1-3/4 teaspoons real vanilla extract
1 cup dark chocolate chips
Top with Kosher Salt

Preheat your oven to 350° and line a baking sheet with a silpat or parchment paper.
In a large cast iron skillet or pan; cook bacon until deep golden and crispy. Let cool and drain on paper towel then chop in large pieces.
In a large bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Set aside.
On low speed cream together the butter and sugar.
Add in the vanilla and two eggs to the butter/sugar mixture and beat after each addition.
Gradually add in the dry ingredients while the mixer is on low speed.
With the mixer off; add in the dark chocolate chips and chopped bacon.
Form rounded tablespoons in to balls and press down slightly with your fingertips.
Slide cookie sheet into the preheated oven and bake for 10-12 minutes.
After the cookies have baked, remove and let cool for 4-5 minutes before transferring to a cooling rack. Repeat with remaining dough.