Preheat the oven to 350°F. Place bacon in a single layer on a foil lined sheet. Sprinkle brown sugar on top of bacon strips.
Bake for 35 minutes or until crispy, making sure to turn bacon over after 10 minutes
Remove from the oven and place on a wire rack for cooling. Once candied bacon has cooled, chop it finely. Set aside.
Whisk all dry ingredients (flour, baking soda and salt). Set aside
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate (At this point, the dough can be refrigerated for several hours or overnight)
Adjust an oven rack to the top position. Line 2 baking sheets with parchment paper. Heat the oven to 375ºF
Form the dough into balls using a 1 oz. scooper. Place the 4 balls equal distance apart on a sheet pan, topping off each cookie with a pinch of Maldon salt and a few pieces of chopped candied bacon
Place the cookies in the oven and bake for 8 minutes until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookies set and the inside falls back down
Bake for 15 minutes total until the cookies have spread out and edges are golden brown, but the centers are much lighter and not fully cooked
Transfer the baking sheet to a wire rack. Let cool before removing the cookies from the pan
Repeat with remaining batter