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Baked Cast-Iron Cookie with Smoked Bourbon Whip
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
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Smoked Bourbon Whip
| 8 Ounce | mascarpone cheese |
| 3 Tablespoon | granulated sugar |
| 1/2 Cup | heavy cream |
| 4 Tablespoon | bourbon |
| To Taste | orange zest |
Skillet Cookie
| 1 Cup | (2 sticks) unsalted butter, softened |
| 1/2 Cup | granulated sugar |
| 1/2 Cup | brown sugar |
| 1 Teaspoon | vanilla extract |
| 2 Large | eggs |
| 2 1/4 Cup | all-purpose flour |
| 1 Teaspoon | baking soda |
| 2 Teaspoon | kosher salt |
| 2 Cup | chocolate chips |
Steps
1
When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
2
For the Smoked Bourbon Whip: Smoke mascarpone on the Traeger for 10 minutes. Remove from grill.
180 ˚F / 82 ˚C
Super Smoke
Ingredients
8 Ounce mascarpone cheese
3
Whip mascarpone with remaining ingredients into stiffs peaks.
Ingredients
3 Tablespoon granulated sugar
1/2 Cup heavy cream
4 Tablespoon bourbon
To Taste orange zest
4
Increase Traeger temperature to 450° and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
5
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.
Ingredients
1 Cup (2 sticks) unsalted butter, softened
1/2 Cup granulated sugar
1/2 Cup brown sugar
1 Teaspoon vanilla extract
2 Large eggs
2 1/4 Cup all-purpose flour
1 Teaspoon baking soda
2 Teaspoon kosher salt
2 Cup chocolate chips
6
Bake on the Traeger for 15 minutes. Serve with smoked bourbon whip on top and enjoy!
450 ˚F / 232 ˚C