Smoky Chocolate Chip Cookies on the Grill
There are probably more recipes for chocolate chip cookies online than any other dessert but there is a good reason; we love them. I am very democratic when it comes to these cookies. Sometimes I am in a chewy mood, other times a crispy mood, but grilled? I hadn’t done this before and it was high time to try. The smoke from a covered grill fueled with hardwood truly adds something to these grilled chocolate chip cookies. If you want to push the campfire flavor even further, use smoked chocolate chips. You can use any classic, basic chocolate chip cookie recipe; just make sure that the dough chilled; we think it gives better results.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cups firmly packed light brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups (12 ounces) semisweet chocolate morsels or smoked semisweet chocolate chips
- 1 cup walnut or pecan halves, toasted and coarsely chopped (optional)
- Whisk together flour, baking soda and salt; set aside.
- Cream the butter, brown sugar and sugar in a large bowl with an electric mixer. Beat in vanilla, then beat in eggs one at a time, blending well after each addition and scraping down bowl as needed.
- Add dry ingredients and beat in until just combined. Add chocolate and nuts. Refrigerate dough in an airtight container or wrapped well in plastic wrap for at least 2 hours or up to 4 days. Dough may also be frozen for a month and defrosted in refrigerator overnight.
- Have your grill going at a medium heat. If you have a temperature gauge, aim for a range of 325°F to 375°F. Have rack set at its most indirect position.
- Have a piece of foil ready that is as large as your grill can accommodate. Place foil on a cutting board to help transfer to grill. Form dough into golf ball size rounds using hands or a scoop (I use a Zeroll #40 scoop). Place dough balls on foil, leaving 2 inches between cookies and flatten partially with palm. You will most likely have to bake cookies in stages, due to grill size.
- Transfer foil to indirect grill area, close grill and bake for about 8 to 10 minutes or until golden brown. If you want chewy cookies, they edges can be golden brown and the centers can still be a bit soft as they firm up upon cooling. When cookies are done, grab the edge of the foil and slide it back onto the cutting board, then transfer foil to cooling rack. Cookies are ready to eat warm or can be stored at room temperature in airtight container for up to three days.
- If you have a pizza stone, you can preheat the stone on the grill and bake the cookies directly on that. I chose to use aluminum foil in the main recipe because everyone has access to foil.
- Any cookie will become crisp if over baked, so watch cookies carefully. Thirty seconds too long can make a difference between chewy and crispy.
- If you like, you can use refrigerated cookie dough. Just roll into balls, flatten and proceed.
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