Preparation:

Make the candied bacon

1. Preheat the oven to 400F and line a large, rimmed baking sheet with parchment paper.
2. Arrange bacon strips on the baking sheet in a single layer.
3. Bake until browned, for about 15 minutes. Pour off bacon fat.
4. Brush bacon with half of the maple syrup. Return to the oven and bake until glazed, 2–3 minutes.
5. Flip bacon over, then brush the other side with the remaining syrup. Bake for another 2–3 minutes until glazed.
6. Immediately transfer bacon to a plate to cool completely (bacon becomes crispy when cooled).
7. Coarsely chop the bacon and set aside (do not refrigerate). Bacon can be prepared up to 2 hours ahead.

Make the cookies

1. Preheat the oven to 375F and line several baking sheets with parchment paper.
2. In a medium bowl, mix flour, baking soda, espresso powder, and salt. Set aside.
3. In an electric stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed for about 2–3 minutes.
4. Add the eggs and vanilla, then combine until light and fluffy.
5. Slowly add the dry ingredients on medium speed until everything is well blended, about 1 minute more. Remove the bowl from the mixer.
6. Stir in the chocolate, pecans, and 2/3 of the chopped bacon by hand, scraping the bottom and sides of the bowl as you go.
7. Using a cookie scoop or large spoon, place 2 tbsp of cookie dough on the prepared baking sheet. Leave about 2 inches of space between dough balls.
8. Bake for 11–13 minutes total. After the first 6 minutes, remove from the oven and sprinkle some remaining bacon on the top of each cookie. Rotate the baking sheets and continue baking 5–7 minutes or until the cookies are lightly golden and just set around the edges.
9. Remove from the oven and allow them to cool on the baking sheet for a few minutes. Then, move to a cooling rack to cool completely.