Traeger Chocolate Chip Cookies

Ingredients

Steps

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  Chocolate Chip Cookies w/ Mandy Tanner Full Recipe | Traeger Grills

• 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 2

  Add the butter and both sugars to the bowl of a stand mixer and mix with the paddle attachment on medium speed for 3-4 minutes until the mixture becomes light in color and sugar is fully incorporated into the butter.

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  Ingredients

  • 1 Cup cold unsalted butter

  • 1 Cup brown sugar

  • 1/2 Cup granulated sugar

• 3

  Add eggs one at a time, waiting until the first is incorporated until adding the next, followed by the vanilla.

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  Ingredients

  • 2 eggs

  • 2 Teaspoon vanilla

• 4

  In a medium bowl, combine the dry ingredients and whisk well. Reduce the speed to medium-low and add the flour mixture in 3 parts until it is just incorporated.

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  Ingredients

  • 3 Cup all-purpose flour

  • 1 Teaspoon baking powder

  • 1/2 Teaspoon baking soda

  • 2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

• 5

  Take the bowl off of the stand mixer and add the chocolate chips. Mix by hand with a spatula until evenly incorporated.

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  Ingredients

  • 1 1/2 Cup dark chocolate chips

• 6

  Line two half-sheet trays with parchment paper and using a 6 oz scoop, portion the cookie dough out placing 4 cookies on each sheet tray. Keep them mounded up high as this will result in a chewy, doughy center but cooked exterior. Sprinkle the top with additional sea salt, if desired.

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  Ingredients

  • As Needed Jacobsen Salt Co. Pure Kosher Sea Salt

• 7

  Place the sheet trays directly on the grill grate and bake for 30-35 minutes until the outside is lightly browned. The cookies will look a little underdone (exterior will be lightly browned, but center will still look gooey) which is what you’re shooting for. Remove them from the grill and let sit at room temperature for 10 minutes to set up. Enjoy!

  Grill: 350 ˚F

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