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    Grilled Chocolate Chip Cookies

    by Doug Fleischer
    Prep Time: 10 minutes   Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 dozen

    Ingredients

    • 2 ¼ cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 ½ sticks unsalted butter, melted
    • 1 cup brown sugar, packed
    • 1/2 cup white sugar
    • 1 tbsp vanilla extract
    • 1 egg, room temperature
    • 2 ½ cups chocolate chips, M&Ms or chocolate pieces

    Instructions

    1. Sift the flour, baking soda and salt into a bowl and set aside.
    2. In another bowl, cream together the butter, brown sugar and white sugar.
    3. Beat in the vanilla and egg until creamy.
    4. Add the dry ingredients in batches until just blended. Don’t over mix!
    5. Fold in your chocolate pieces by hand.
    6. Transfer the dough onto a piece of plastic wrap and seal tightly. Chill in the refrigerator for at least 2 hours.
    7. When you’re ready to make the cookies, preheat your grill to 375 degrees using all burners.
    8. When the grill reaches temperature, turn off all the burners except one set at the outer edge. If the grill loses heat when you do this, give it time to come back to temperature.
    9. Line your baking sheets with parchment paper and scoop the chilled dough onto the lined sheets. Leave about 2 inches between scoops.
    10. Just prior to baking, place an inverted cake pan on the grill grates over indirect heat (the side of the grill without flame).
    11. Place the baking sheet on top of the cake pan, close the grill lid and bake for 12-15 minutes.
    12. If you’re making multiple batches, be sure to let the grill reheat to 375 between batches.
    13. Transfer the baked cookies to wire racks and attempt to let them cool completely. Or enjoy them warm. With or without ice cream. They’re so good it won’t matter.

    Recipe Notes

    If there are any left, they can be stored in an airtight container.

    Have a pizza stone? It will work great for baking cookies! Just let it preheat with the grill and place the dough directly onto the stone. You can also use a warming rack, or a cake sheet.

    If you don’t feel up to making the cookie dough yourself, you can always use refrigerated dough. Just be sure to roll the dough into balls after you slice it.

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