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¾ cup Unsalted Butter, softened

¼ cup Maple Bacon Grease, chilled

¾ cup Granulated Sugar

¾ cup Light Brown Sugar, packed

2 Large Eggs

1 tsp Vanilla Extract

2-½ cups All-Purpose Flour

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Cinnamon

¼ tsp Salt

1-¾ cups Semisweet Chocolate Chips

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Cooking

Cream the Fats and Sugar

1. Preheat the oven to 350°F.

2. Line a large baking sheet with a piece of parchment paper.

3. Put the softened butter, chilled bacon grease, granulated sugar, and brown sugar in the bowl of a stand mixer.

4. Beat the ingredients together at medium-high speed for 3 minutes.

   Add the Eggs and Vanilla

5. Add the eggs and vanilla extract to the bowl.

6. Beat the mixture on medium-high speed for 5 minutes.

   Add the Dry Ingredients

7. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

8. Add this mixture to the egg and butter mixture.

9. Run the mixer on low speed until the dry ingredients are just incorporated.

10. Stir in the chocolate chips by hand.

11. Cover the bowl and chill for between 30 minutes and 72 hours.

    Scoop and Bake

12. Once the dough is chilled (or aged if going longer than 30-minutes), use a cookie scoop or a spoon to scoop a rounded tablespoonful of dough onto the prepared baking sheet. Leave ~2 inches between each scoop.

13. Bake the cookies for 14-15 minutes, until the edges are brown and the tops have some color as well.

14. Remove the cookies to a cooling rack, and repeat the steps to scoop and bake the rest of your dough.