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!