Place two sheets of paper towels on a large plate, and set aside.

Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet and fry until brown and crisp, about 6-8 minutes, flipping once.

Transfer the bacon strips to the paper towel-lined plate and allow to cool for 2-3 minutes. Once cool enough to handle, crumble the bacon into small pieces and set aside.

Place the softened butter, brown sugar, granulated sugar, and vanilla extract into the bowl of a stand mixer. Cream together the butter and sugars on medium speed until pale and fluffy, about 1 minute. Add the egg and continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.

Add the flour, corn starch, baking soda, cinnamon, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until all ingredients are combined. Scrape down the sides of the bowl with a rubber spatula as needed.

Add the chocolate and crumbled bacon to the bowl. Fold into the cookie dough until they are evenly distributed.

Cover the bowl with plastic wrap and transfer the cookie dough to the refrigerator. Allow the dough to chill for at least two hours.

Preheat the oven to 350°F.

Line two large baking sheets with parchment paper or silicone baking mats.

Form the cookie dough into 24 balls, and place on the lined baking sheets.

Bake the cookies on middle rack of oven until they are just slightly golden brown on the edges and puffy on top, 10-13 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely before serving.