Make the candied bacon: Cut the dry-aged bacon into 1 cm squares and fry in a pan until crispy. Transfer to a paper towel-lined plate. In a small saucepan, combine light brown sugar and maple syrup, then heat until large bubbles form. Add the crispy bacon and coat well. Spread the mixture onto parchment paper and let it cool.

2. Sift together ingredients marked A, then fold them into the mixture using a spatula.

4. Line a baking sheet with parchment paper. Use an ice cream scoop or spoon to portion the dough, spacing them apart.

5. Preheat the oven to 350°F (180°C) and bake for about 15 minutes, or until the bottoms are golden brown.

6. While the cookies are still warm, press the reserved chocolate chips and bacon pieces onto the tops.

7. The cookies will be very soft when fresh out of the oven. Allow them to cool before serving.