Preheat oven to 325 degrees F and line baking sheet with parchment paper.
If bacon has not yet been prepared, cook your bacon in a large skillet over medium heat until crispy, fully cooked and fat has rendered off. Transfer bacon to a plate lined with paper towels and reserve 2 tablespoons of bacon grease.
In a medium mixing bowl whisk together the flour and baking soda. Set aside.
Meanwhile, in the bowl of a large stand mixer whisk together the melted butter, bacon grease, brown sugar and white sugar on medium speed for 2-3 minutes, or until light and fluffy.
Add the egg and the egg yolk, mixing after each addition. Add the vanilla extract and bourbon and continue to mix on medium speed for 1-2 minutes more.
Carefully add the flour mixture to the wet mixture and mix on low just until the flour is almost mixed in with the wet mixture. Remove the bowl from the stand mixer and using a rubber spoon or wooden spatula, fold in the chocolate chips and chopped bacon pieces.
Use a cookie scoop or tablespoon and drop by the spoonful onto prepared baking sheet.
Bake for approximately 12-15 minutes, or until edges are golden and baked to your preference.
Remove from oven and allow cookies to rest for 5 minutes before transferring to a wire rack to finish cooling. Store cookies in an air-tight container in the refrigerator for up to 4-5 days.