Instructions

1. Begin by blending the flour, baking soda and salt. Whisk thoroughly to evenly blend. Set this bowl aside.
2. In a separate mixing bowl, combine the granulated sugar, dark brown sugar and unsalted butter. Blend this mixture together for a few minutes.
3. Once the butter/sugar is creamed, add the eggs one at time along with the vanilla extract. Next, add the dry ingredients slowly, a little bit at a time.
4. Continue mixing until all the dry ingredients are thoroughly incorporated. Then, add the semi-sweet & bittersweet chocolate chips. Finally, add the pre-cooked and chopped bacon bits. We used our candied bacon from another recipe.
5. If you're plank grilling, cover your batter with plastic wrap and place in the refrigerator while you set up the grill. You could also proceed to bake these cookies in a conventional oven preheated to 350°F.
6. Set up your grill for indirect cooking and preheat heat it to about 350-400°F.
7. Take your planks out of the water and shake off any excess water. Place the smooth cooking side down on the grill. Preheat the planks with the hood down for 3-5 minutes.
8. Spoon each cookie directly onto the planks, using about 2 tsp to 1 Tbsp per cookie. Do this carefully, as the planks are very hot.
9. Place the planks in the center of the grill. After 5-8 minutes, rotate and switch the position of the planks.
10. After about 10 minutes, they should almost be ready. We like to place the planks directly over the flame for about 30 seconds or so, to add a little smoke and fire to the flavor.
11. At this stage, don't leave your grill unattended. If any flareups occur, just give the planks a quick squirt of water.
12. The cookies should be ready at this point, pull them off the grill and allow to cool slightly.
13. Serve and enjoy!