Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, salt, baking soda, and cayenne. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, bacon fat, and sugars until light and fluffy (about 3-5 minutes).
Beat in the eggs one at a time, mixing until the first is fully incorporated before adding the next. Scrape down the sides in between.
Stir in the vanilla bean paste.
With the mixer on medium low, slowly add the flour mixture, beating until just combined.
Remove from mixer and stir in the walnuts, chocolate chips, and bacon by hand, mixing until just incorporated.
Portion out the dough with a #40 cookie scoop, placing about 8 per sheet to allow enough room for spreading.
Bake for 10-12 minutes, or until the edges are browned and the tops are lightly browned.
Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.