The Best Chocolate Cookie of All Time

This weekend I set out to create the best chocolate cookie of all time. I was inspired by a trip to NYC just before Hurricane Sandy hit. It was a whirlwind 11 hour experience. I celebrated my best friend's 32nd birthday by going out for "Prohibition cupcakes" which are the most amazing idea: minicupcakes inspired by alcoholic beverages, complete with a couple drops of liquor in the center. My favorite was actually a cupcake without alcohol that was made with chocolate, toffee, and bacon. Therefore I was inspired.

The combination is dangerous:

So I took a recipe for chocolate and toffee cookies from Smitten Kitchen and adapted it to add bacon to the batter. The top is sprinkled with bacon bits and Alaea Hawaiian red sea salt... woooooooooow.

Bacon Chocolate Toffee cookies

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
7 oz Heath bar or chocolate Heath bar pieces
8 slices thick bacon, crunchy and well cooked, chopped
Alaea sea salt, or other sea salt, for sprinkling on top

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and all but 2 Tbsp of the bacon bits. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line baking sheet with Silpat. Drop batter by spoonfuls onto sheet, spacing two inches apart. Sprinkle with a pinch of bacon and a pinch of sea salt. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets before moving to a wire rack to completely dry.

If these are not completely demolished within an hour of baking, keep in airtight container or ziplock bag. I probably don't have to tell you they're best to eat within a day or two, because they are likely already gone.