These grills are so versatile you can even back delicious chocolate chip cookies in them! (Who knew?)
PREP TIME 20 MINS
COOK TIME 25 MINS
Pellets: HARDWOOD APPLE
3 CUPS ALL PURPOSE FLOUR
1 TSP BAKING POWDER
1/2 TSP BAKING SODA
2 TSP JACOBSEN SEA SALT
1 CUP UNSALTED BUTTER, COLD
1 CUP BROWN SUGAR
1/2 CUP GRANULATED SUGAR
2 TSP VANILLA
1 1/2 CUPS DARK CHOCOLATE CHIPS
When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.
In a medium bowl, combine the dry ingredients and whisk well.
Add the butter and both sugars to the bowl of a stand mixer and mix with the paddle attachment on medium speed for 3-4 minutes until the mixture becomes light in color and sugar is incorporated into the butter.
Add eggs one at a time waiting until the first is incorporated until adding the next followed by the vanilla.
Reduce the speed to medium low and add the flour mixture in 3 parts. When it is just incorporated add the chocolate chips and mix for 15 seconds longer.
Line two half sheet trays with parchment paper and using a 6 oz scoop, portion the cookie dough out placing 4 cookies on each sheet tray. Keep them mounded up high as this will result in a chewy, doughy center but cooked exterior. Sprinkle the top with additional sea salt, if desired.
Place the sheet trays directly on the grill grate and bake for 20-25 minutes until the outside is lightly browned. The cookies will look a little underdone (exterior will be lightly browned, but center will still look gooey) which is what you’re shooting for.
Remove them from the grill and let sit at room temperature for 10 minutes to set up. Enjoy! You can find this and other great grilling recipes here.
*Cook times will vary depending on set and ambient temperatures.