Chocolate Chip Cookies Cooked Over Charcoal
Amazing chocolate chip cookies gently smoked in a Kamado Joe with a subtle and pleasing smokiness that makes them crazy good. Give them a try.
Cookies in a Smoker, Really?
Absolutely! They are fun to make and the subtle smokiness that come from cooking over charcoal is strangely pleasing. Besides, smoked chocolate chip cookies make a great dessert after a barbecue dinner while the smoker is still hot.
These smoked chocolate chip cookies are incredibly easy to make. Just make sure to chill the dough and use the right pan for the job.
Choose the Right Pan
This is the single most important step in the whole process because the choice of pan dictates success or failure. The reason is that a smoker that is setup for indirect heat will have some version of a ceramic stone that deflect the heat coming off the burning coals out and around the deflector.
Note that the deflector does NOT go directly under the pan when inside your smoker. The following photos show various pans directly on top of the deflector for illustration purposes only.
A standard cookie sheet or baking sheet without sides does not work well in a smoker. There is no protection on two sides and the hot air that goes around the deflector will dry out the unprotected cookies along these two edges. The pan is also too large given the size of the deflector. The cookies in the four corners will be exposed to direct heat and will burn.
A jelly roll pan works well to protect the cookies on all four sides. However, this jelly roll pan is too big and the cookies in the four corners will be exposed to direct heat and will burn.
In fact, that is exactly what happened when I filmed the video for this recipe. I used this exact pan and in the photo below you can see how the the cookies in the center are not yet done but the cookie in the lower left corned is overdone.
Choose a pan that is slightly smaller than the dimensions of the deflector and all of the cookies will cook evenly.
Use Parchment Paper
Parchment paper should be used anytime you make cookies. It helps prevent burning and will not stick to the cookies.
Other Great Desserts Made in a Smoker
- Dark Chocolate Bread Pudding with Salted Caramel Sauce
- Smoked Blueberry Crisp
- Bacon Apple Crisp
- Peach Fried Pies
Smoked Chocolate Chip Cookies
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tbs unsalted butter at room temperature
- ⅓ cup sugar
- ⅓ cup brown sugar packed
- ½ teaspoon vanilla extract
- 1 each egg large, room temperature
- 1 cup semisweet chocolate chips not the mini chips
- ½ chopped pecans optional
- Setup your smoker for indirect heat a preheat to 375°.
- Stir the flour, baking soda and salt together in a bowl and set aside. Add butter sugar, brown sugar and vanilla extract to a mixer. Mix until well incorporated. Add the egg and mix for another minute. Add the flour mixture and mix until incorporated and batter is smooth about a minute.
- Place rounded spoonfuls of the batter onto a jelly roll pan lined with parchment. Use a smaller jelly roll pan and make multiple batches. The cookies will turn out better than making more cookies on a larger jelly roll pan. (See discussion in the article above.). Don't overcrowd and stay at least 2" away from the edge of the pan. Refrigerate the tray with balls of dough for about 30 minutes.
- Bake in the smoker until golden brown (14 - 18 minutes or so). Check at 10 minutes. The baking time will vary depending upon how cold the dough is.
- Let cool for about five minutes and share with people that you REALLY like. Bet you can't eat just one.