The next time you fire up your smoker, make something unexpected and transform a classic treat into a tantalizing experience. In our Smoked Chocolate Chip Cookies recipe, we dive deep into the world of unconventional flavors, infusing classic chocolate chip cookies with a little aromatic smoke from burning charcoal.
Cookies in a smoker, really? Absolutely! This smoky dessert is about experimentation and the joy of surprising your taste buds with something unanticipated and delightful. The subtle smokiness that comes from cooking over charcoal is strangely pleasing and totally unexpected. Yet, these smoked chocolate chip cookies are crazy good. Bet you can't eat just one.
Make smoked chocolate chip cookies after your next barbecue dinner while the smoker is still hot. Join us as we unravel the secrets behind creating the perfect balance of chocolatey sweetness and smokiness in every bite.
This recipe was inspired by my other recipes for Dark Chocolate Bread Pudding with Salted Caramel Sauce, Smoked Blueberry Crisp, Bacon Apple Crisp and Peach Fried Pies.
Ingredients
- All-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter
- Sugar
- Brown sugar
- Vanilla extract
- Eggs
- Semisweet chocolate chips
- Chopped pecans (optional)
See recipe card for quantities.
Instructions
Make the Batter
Stir the flour, baking soda and salt together in a bowl and set aside.
Add butter sugar, brown sugar and vanilla extract to a stand mixer. Mix until well incorporated. Add the egg and mix for another minute. Next, add the flour mixture and mix until incorporated and batter is smooth about a minute.
Add the chocolate chips and stir to combine.
Place scoops of cookie dough to a parchment-lined baking sheet.
Place the pan in the smoker.
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 deflects 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. Use a small jelly roll pan about the size of the heat deflector. If the pan is too big, the cookies in the four corners will be exposed to direct heat and will burn.
The wrong baking pan for cookies in a smoker. The lack of a rim allows the heat to burn the edge of the cookies.
The right baking pan for cookies in a smoker. The raised rim protects the cookies from the heat.
When I filmed the video for this recipe, I mistakenly used the the pan that was larger than the heat deflector.
In the photo above, you can see how the the cookies in the center are not yet done but the cookie in the lower left corner 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.
Variations
If you like nuts in your chocolate chip cookies, pecans work well. Walnuts are also popular.
Equipment
The cookies in this recipe were made on a rimmed jelly roll pan inside a Kamado Joe setup for indirect heat. This recipe could be made on any charcoal grill setup for indirect heat. Just make sure to use a rimmed pan smaller than the dimensions of your heat deflector for the best results.
Storage
Store leftover chocolate chip cookies in an airtight container for up to 3 days. Oh wait, these are smoked chocolate chip cookies. There won't be any leftovers.
Top Tip
Use a rimmed jelly roll pan slightly smaller than your heat deflector for even cooking.
Related
Looking for other great dessert recipes like this? Try these:
📖 Recipe
Smoked Chocolate Chip Cookies Recipe
Equipment
- Smoker
Ingredients
- 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 egg large, room temperature
- 1 cup semisweet chocolate chips not the mini chips
- ½ cup chopped pecans optional
Instructions
- 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. Add the chocolate chips and stir to combine.
- 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.
Leave a Reply