Preheat oven to 375 degrees Fahrenheit. Get out 2 rimmed nonstick cookie sheets and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat together the butter, bacon fat, coconut oil, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, mixing until fully incorporated.
Add the buttermilk, mixing until smooth.
In a liquid measuring cup, add the cream, baking soda, and white vinegar, stirring to combine.
Turn the stand mixer on low and mix in half of the dry ingredients.
Add the cream/baking soda vinegar mix, mixing until combined.
Mix in the last of the dry ingredients.
Add the vanilla, and beat until well incorporated.
Portion out the batter with a small cookie scoop and bake for 8-10 minutes, or until lightly browned on the edges and the tops are springy.
Transfer to wire cooling racks immediately. Cool completely.