14.5 ounces unbleached all-purpose (10-percent protein) flour (3 2/3 cups)
1 tablespoon cornstarch
1 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
7.5 ounces light brown sugar (1 cup packed)
6 ounces granulated sugar (3/4 cup)
1 cup (2 sticks) unsalted butter, melted and cooled
1 large egg
2 large egg yolks
2 teaspoons vanilla extract
1 pound bacon, cooked, drained
1 (6 oz.) bag dried banana chips, finely chopped (2 cups)
1/4 cup honey
1 (10 oz.) bag peanut butter chips
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon corn syrup
I strongly suggest refrigerating the dough for best results and not baking right away. You can make a big batch of the basic dough then use it for other upcoming recipes. I like to place the bacon and banana chips in a food processor and process for just a few seconds to chop everything. You can substitute any type of chips for the peanut butter chips. I do not suggest substituting margarine for butter, whole eggs for the egg yolks or bananas for the banana chips. Results will vary a lot the more you substitute.
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