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Baked Cast-Iron Cookie with Smoked Bourbon Whip by Chef Timothy Hollingsworth

Baked Cast-Iron Cookie with Smoked Bourbon Whip by Chef Timothy Hollingsworth

By Timothy Hollingsworth

Dare we say this is the best cookie you'll ever eat? We shall. Everything's better with a little bourbon.

Prep Time

15 Minutes

Cook Time

15 Minutes

Pellets

Pecan

Ingredients

Number of people serving

4

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Units of measurement:
main
8 Ounce Marscapone
11 Tablespoon sugar
1/2 Cup heavy whipping cream
4 Tablespoon bourbon
To Taste orange zest
1 Cup butter, softened
1/2 Cup brown sugar
1 Teaspoon vanilla extract
2 egg
2 1/4 Cup flour
1 Teaspoon baking soda
2 Teaspoon kosher salt
2 Cup Chocolate Chips

Step

  • 1

    Start Traeger grill, set the temperature to smoke, close the lid and allow to preheat for 10-15 minutes.

    185 ˚F / 85 ˚C

    00:15

    Super Smoke

  • 2

    For the whip: Smoke mascarpone in the Traeger on the smoke setting for 10 minutes. Whip all ingredients into stiffs peaks.

    185 ˚F / 85 ˚C

    00:10

    Super Smoke

  • 3

    Set the Traeger grill to High and allow to allow to preheat, lid closed, for 10-15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 4

    For the cookie: Cream butter, vanilla and sugars. Add eggs one at a time. Add dry ingredients. Fold in chocolate chips. Roll into large balls and put in cast iron pan.

  • 5

    Bake on High in the Traeger for 15 minutes. Serve with whip on top and Enjoy!

    500 ˚F / 260 ˚C

    00:15

  • 6

    This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Cheftimhollingsworth.

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