Lay bacon on sheet pan and bake at 400* for 20 minutes or until crispy. Drain and cool.
In small pot, heat water and sugar (2) until clear and dissolved. Add bacon strips.
Soak bacon in simple syrup for 90 minutes. Keep syrup at a very low simmer, turning off heat if needed. Do not boil or the syrup will reduce to a caramel.
Remove bacon and drain on wire rack, with parchment lined cookie sheet underneath.
Strain syrup and store in refrigerator.
Once cooled, chop bacon finely. Set aside.
Sift dry ingredients together
In large mixing bowl or stand mixer, cream butter and brown and white sugars for 3-5 minutes. Mixture should be light and fluffy.
Add egg and vanilla, mix thoroughly.
Slowly add sifted dry ingredients until just moistened.
Fold in chocolate chips and chopped bacon.
Place plastic wrap touching dough and refrigerate 24-72 hours.
Bring dough back to room temperature, about 1-2 hours.
Preheat oven to 350*
Scoop onto baking pan with a medium (2 Tbsp) scoop
Sprinkle dough balls with fleur de sel or coarse sea salt. Bake at 350 for 15-18 minutes or until just set.
Cool on pan for 5 minutes, remove to wire rack to cool completely.
Notes
Dough can be frozen in scooped cookie balls for up to 6 months.