In a medium bowl whisk together the 2 ½ cups bread flour, ½ teaspoon kosher salt, and 1 teaspoon baking soda. Set aside.
In the bowl of your stand mixer, cream together the 8 tablespoons unsalted butter, ½ cup bacon fat, ¾ cup brown sugar and ¼ cup granulated white sugar with the paddle attachment on medium speed until smooth.
Lower the mixer speed to stir and add in the 1 egg - room temperature, 1 egg yolk, 3 tablespoons bourbon, and 2 teaspoons vanilla. Mix until thoroughly combined, about 30 seconds.
Stir the dry ingredients into the wet ingredients until just combined.
Fold in the 1 cup semi-sweet chocolate chips and ½ cup chopped pecanswith a rubber spatula.
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and roll the it into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
Place the balls on a baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.