These Smoked Chocolate Chip Cookies are a BBQers dream. Smoked chocolate chips are added to a delicious cookie batter to make the most amazing, chewy chocolate chip cookies of your life.
BBQ Chocolate Chip Cookies
Boy oh boy, do I have the biggest sweet tooth right now. After eating BBQ all the time, I find myself craving something sweet quite often. This recipe is my dad’s famous chocolate chip recipe, and guys, I gotta tell you it is SO GOOD. And while I’m more than happy to just bake these like normal cookies, I’m feeling a bit creative today. Since we’re in the business of BBQ, I can’t just make normal dessert.
No, no. If I’m going to make a dessert, I’m going to cook in on the BBQ, baby. And these chocolate chip cookies are a perfect way to feed that sweet tooth while showing that ol’ BBQ some love.
Smoked Chocolate for Cookies
Now, here’s the thing about baking on a smoker. The cookies bake quite quickly, and you don’t actually get a ton of smoke flavor in them. For many of you, this might not be a big deal. But for those of you who actually want a smoky touch of flair in your cookie, I have the perfect solution for you.
Cold smoke the chocolate chips! By using a smoke tube and preparing your smoker for cold smoking, you can add all sorts of smoky flavor to these classic cookies. You can also smoke chocolate chips plus pecans for a crazy intense smoke flavor. There are a number of options when making these cookies for you to adjust the amount of smokiness to your preference.
How to Make Smoked Chocolate Chip Cookies
These chocolate chip cookies are made just like regular cookies with one main twist: you smoke the chocolate chips and pecans prior to mixing the batter. Check out how to make these tasty cookies below (and scroll to the bottom of the page for the printable recipe!):
- Smoke the nuts and chocolate. *Optional Step* Using a smoke tube, cold smoke the pecans and chocolate chips for 30-60 minutes. Remove from the smoker and set aside.
- Preheat your pellet smoker (or oven). These cookies can be baked on your trusty pellet smoker or in your oven. Preheat either to 325 degrees F. If you are using your pellet smoker, a mild wood is preferable so it does not overpower the sweetness of the cookies.
- Mix the wet ingredients. Snag a large bowl and cream together the butter, molasses, and sugars with an electric mixer. Add in the eggs and vanilla until well incorporated (best to run your mixer at low speed while adding these).
- Combine the dry ingredients. Combine the flour, salt, and baking soda in a separate bowl, then slowly add the dry ingredients to the wet batter until it is all mixed throughout.
- Add the smoky nuts and chocolate. Gently stir in the nuts and chocolate chips using a rubber spatula.
- Form the cookies and bake. Make the dough into 2 oz balls and place them on a baking sheet lined with parchment paper. Place the baking sheet on the grill, close the lid, and bake for 12-13 minutes. (If you are baking these in your oven the same time applies).
- Cool and enjoy. Remove the cookies from your smoker or oven and allow to cool slightly. Serve warm.
Baking Variations for Chocolate Chip Cookies
So here’s the scoop on these cookies: you can alter the flavor by baking them in different ways. Check out all these baking variations below to find what cookies will fit your needs best:
- No Smoke Flavor: Baking in the oven. Cooking these cookies in the oven will result in a good, classic, chewy chocolate chip cookie. It’s a tried and trusted way that will make everyone in the family smile.
- Very Mild Smoke: Baking in the smoker. If you choose to bake the cookies on the smoker, it will add a tiny bit of smoky flavor, but it won’t taste like it’s been smoked for hours on end.
- Mild Smoke: Smoking the pecans. This will give you the most mild smoke flavor in your cookies (besides baking the cookies on the smoker themselves). Smoking the pecans and baking on the smoker will put you somewhere in the “medium” smokiness zone.
- High Smoke: Smoking the chocolate chips. These chips will give you a pretty good smoky flavor. Plan to smoke these if you want a that ideal “smoked” flavor in the cookies.
- Intense Smoke: Smoking both pecans and chocolate chips. Now here’s where you’ll get a crazy smoked flavor in your cookies. You want all the smoky flavor, then smoke all the things!
Quick note on smoking chocolate chips: You need outside temps to be below 50 degrees F or you will melt your chocolate!
More Baked BBQ Recipes
If you like baking on your pellet grill, then you’ll love these other tasty deserts made on your grill or smoker!
Smoked Chocolate Chip Cookies Recipe
Let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Making food for your family should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making something for an upcoming get together. Check it out today!
Smoked Chocolate Chip Cookies
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 1 cup salted butter softened
- 2 Tablespoons molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all purpose flour can increase to 3 cups if dough is too sticky and wet
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups whole pecans cold smoked for added smoky flavor
- 1 ½ cups semi-sweet chocolate chips cold smoked for added smoky flavor
- Preheat your pellet smoker (or oven) to 325 degrees F. I recommend using a mild wood like pecan or maple. These cookies can also be baked in the oven at the same temperature.
- In a large mixing bowl, cream together the softened butter, molasses and white and brown sugars with an electric mixer.
- While the mixer is running on low speed, add in the eggs one at a time until incorporated and then mix in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients into the batter 1 cup at a time, mixing until fully incorporated before adding more.
- Turn off the mixer and use a rubber spatula to stir in the chocolate chips and pecans.
- Form the dough into 2 oz balls and place on a baking sheet pan lined with parchment paper (about 12 cookies per sheet pan).
- Place the baking sheet on your pellet grill grates, close the lid, and bake for 12-13 minutes.