Traeger Smoked Chocolate Chip Cookies
Traeger Smoked Chocolate Chip Cookies- soft and chewy cookies with a slight smokiness.
I love cookies, especially chewy, thick, flavorful cookies that are soft, but hefty. And these fit the bill. Plus they offer something extra special– they are made on the smoker so have an extra level of flavor with a little smokiness.
I have been cooking on my Traeger smoker for a couple years now. And I am ashamed to admit I hadn’t ventured to try anything beyond the obvious meats and veggies. I love smoking things like ribs and Pulled Pork. But you guys… I knew, but didn’t know you could bake on the Traeger.
Like I had heard it was possible, but now I am a believer. We made these cookies and an insane peach cobbler. And now I want to bake everything on the grill. Who knew?
More Trager Grill Recipes:
What makes cookies soft and chewy?
- Mix wet and dry separate first so you don’t over-mix and over activate the gluten, which makes things tougher, so instead of soft and chewy you have harder and tougher. A no go.
- Use high moisture sugar and fat. In other words, more brown sugar and butter instead of white sugar and shortening.
- Bind the moisture in butter, eggs, and brown sugar with flour, as it slows evaporation.
- Bake at a higher temp for a shorter time.
- Make a thicker cookie. Use a little less sugar because the less sugar you use, the less the cookie will spread.
What’s the best chocolate chip cookie recipe?
Let’s be honest, the best chocolate chip cookie recipe depends entirely on your cookie preference. Most chocolate chip cookies contain the same basic ingredients: flour, sugar, butter, chocolate chips.
They will be the best if you get the right combo of butter, sugar, and chocolate distribution. And the right consistency. If to you the best chocolate chip cookies are crispy, and dry. These are not for you. You get a crispy-ish exterior, with a crisp bottom, but a lot of chewiness and soft layers of flavor./
How do you make homemade chocolate chip cookies?
Cookie making is pretty simple, at least from the outside looking in. The thing is, a few slight changes can result in wildly different cookies.
- Chilling your dough- I do not chill my dough in this recipe, but you can. Chilling dough can help improve cookie flavor and reduce spreading when you use butter. But because of the high temp and short cooking time I don’t find it to be totally necessary for this recipe. So I like to keep it easy.
- Always bake a test batch. If you want perfect chocolate chip cookies on your grill, do a test batch with a few cookies so you can see how well your grill holds temp. How brown the bottoms get. If you have any hot or cold spots on the grill. And how done they are going to be. Then do the rest!
- Bake on a silicone mat or parchment. This helps reduce spreading and over browning on the bottom of the cookie, something you want to be careful about when cooking on your wood pellet grill.
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- Greek Chicken Street Tacos
- Honey Baked Ham
- Honey Dijon Chicken Cobb Salad
- Greek Chicken and Veggies Sheet Pan Meal
- Chocolate Pie
Traeger Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 3/4 cups All-Purpose flour
- 1 tsp salt
- 1 Tbs vanilla extract
- 1 tsp baking soda
- 2 large Eggs
- 1 cup dark chocolate chunks
- 1 cup milk chocolate chunks
Non food items needed
- Pecan wood pellets
- Cookie sheets
- parchment paper or silicone baking mats
Instructions
- Turn Traeger grill on to smoke setting, and leave lid open, let smoke for 5 minutes.
- Turn grill up to 375 degrees, and close the lid.
- While grill heats, cream together butter and sugars in a large mixing bowl using a paddle attachment.
- Add eggs, one at a time, and vanilla extract to mixing bowl.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Slowly add flour mixture to the mixing bowl with the wet ingredients.
- Once incorporated, stir in chocolate chunks.
- Use a cookie scoop to scoop 8 cookies onto a parchment lined cookie sheet, or silicone lined baking sheet.
- Convection bake cookies in Traeger smoker for about 10 minutes, until cookies are puffed up and edges are golden brown.
- Remove from Traeger, and use a spatula to remove cookies from baking sheet, and place on cooling rack.
- Cool for a few minutes to let cookies set.
- Enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Lewis Johnson says
These look super yummy.
Aquila Corbin says
These cookies are delicious. Soft buttery crisp on the outside, soft and chewy (not doughy) on the inside. I only had salted butter so I cut the salt to half to make up the difference. I love to bake and my baking turns out just ok, I loved the tips here reminding me not to over mix. This recipe is a keeper finally! It’s my first time baking on a Traeger. I used the hickory pellets because that’s all I had on hand. I worried that it would turn out too smokey but I did not taste the smoke. I used the mini semisweet chocolate chips and a 1 TBPS cookie scoop so this made four and a half dozen cookies. I also used a regular cookie sheet (not the thicker air pan) because I heard it makes fuller cookies. Not sure if that’s true but either way they cooked great and didn’t burn. I live in high altitude (4797 feet) so they took 17 minutes to cook for me. I would cheak them at 10 minutes and just add time as needed. They looked a bit more pale than I’m used too once done but they were perfect. Thanks for a great recipe!