By Traeger Kitchen
Want to know why a Traeger is the most versatile outdoor cooking solution? Because it lets you bake soft, homemade chocolate chip cookies like a seasoned baker. Make sure to keep the cookies mounded up high, as this will result in a chewy, gooey center, with a perfectly cooked exterior.
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|1 Cup||(2 sticks) unsalted butter, room temperature|
|1 Cup||brown sugar|
|1/2 Cup||granulated sugar|
|2 Teaspoon||vanilla extract|
|3 Cup||all-purpose flour|
|1 Teaspoon||baking powder|
|1/2 Teaspoon||baking soda|
|2 Teaspoon||kosher salt|
|1 1/2 Cup||dark chocolate chips|
|Flaky sea salt, for sprinkling|
Chocolate Chip Cookies w/ Mandy Tanner Full Recipe | Traeger Grills
When ready to cook, set the Traeger temperature to 350℉ and preheat, lid closed for 15 minutes. Line 2 baking sheets with parchment paper.
350 ˚F / 177 ˚C
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Starting on low speed and increasing to medium, cream together until light in color and the sugar is fully incorporated into the butter, 3-4 minutes. Stop the mixer and scrape down the sides of the bowl.
1 Cup (2 sticks) unsalted butter, room temperature
1 Cup brown sugar
1/2 Cup granulated sugar
Add the eggs, one at a time, beating on medium speed between each addition until incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla.
2 Large eggs
2 Teaspoon vanilla extract
In a medium bowl, combine the flour, kosher salt, baking powder, and baking soda and whisk well. With the mixer running on low speed, add the flour mixture to the wet ingredients in 3 additions, beating between each until just incorporated and scraping down the sides of the bowl as needed. Do not overmix.
3 Cup all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
2 Teaspoon kosher salt
Remove the bowl from the stand mixer and fold in the chocolate chips with a rubber spatula until evenly incorporated.
1 1/2 Cup dark chocolate chips
Using a 3-ounce scoop, portion the cookie dough onto the prepared baking sheets, 4 cookies per tray. Do not press down on the cookies; leaving them mounded will keep them crispy on the outside and gooey on the inside. Sprinkle the tops of the cookies with flaky sea salt.
Flaky sea salt, for sprinkling
Place the baking sheets on the grill grates. Close the lid and bake until the outsides of the cookies are lightly brown but the centers still look gooey, 30-35 minutes. Remove from the grill and let sit for a minute, then transfer to a wire rack and let cool for at least 10 minutes before serving. Enjoy!
350 ˚F / 177 ˚C