Cooking Instructions:

1. Preheat oven to 350 °F. Line two cookie sheets with parchment paper or a silicone mat.
2. In a large mixing bowl, whisk together flour, baking soda, and salt.
3. In a separate mixing bowl, beat together butter and both sugars until pale and creamy. Add in egg and egg yolk and beat until fully incorporated. Slowly add in flour mixture into butter mixture and mix only until combined.
4. Stir in chocolate chips.
5. Place 11/2-inch balls on prepared cookie sheet, two inches apart. Bake cookies for 12 minutes. You want cookies crisp, but not overdone. Remove from oven and transfer to a wire rack to cool completely.

1. Once cookies are completely cooled, take two dozen cookies and crush into crumbs into a mixing bowl.
2. Add in 6 slices of finely chopped bacon and cream cheese. Mix together until a ball of cookie dough forms. If dough feels dry, add 1 Tbsp of cream cheese until desired consistency is achieved. Roll into 2-inch balls. Place rolled cookie balls onto a parchment paper-lined cookie sheet and place in the freezer for 15 minutes.
3. While cookie balls are freezing, melt chocolate: in a heatproof safe dish, place chocolate chips and coconut oil in the microwave in heat in 30 second intervals. Stir and heat until creamy and lump free.
4. Dip balls into chocolate with a fork, allowing excess chocolate to drip off. Place truffles back onto cookie sheet and immediately sprinkle top with a generous pinch of chopped bacon. Once all truffles have been coated, place in fridge to allow chocolate to set.
5. Keep truffles refrigerated in an airtight container.