SALTED CHOCOLATE CHUNK COOKIES
Makes 18 to 20 servings
Chocolate chunk cookies baked on the grill? Yes, please! Cooking with the lid closed, the Big Green Egg acts as an outdoor oven, providing a constant, even heat that is perfect for baking. These addictive cookies have just the right balance of salty and sweet in every bite. The coarse sea salt serves to intensify the flavor of the melty chunks of chocolate and is the finishing touch that will have you reaching for another one.
2¼ cups (281 g) all-purpose flour
½ tsp baking soda
1 tsp salt
1 cup (225 g/2 sticks) unsalted butter, at room temperature
1 cup (225 g) packed light brown sugar
½ cup (100 g) granulated sugar
2 tsp (10 ml) pure vanilla extract
2 large eggs
2 cups (350 g) dark or semisweet chocolate chunks
Coarse sea salt, for dusting
Cold milk, for serving
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and add the vanilla and eggs, mixing until combined, about 1 minute. Use a silicone spatula to scrape down the sides of the bowl. Add the flour mixture, one-third at a time, stirring until just combined. Stir in the chocolate chunks. Cover and refrigerate the dough for 30 minutes.
For each cookie, scoop about ¼ cup (60 g) of the dough and roll it into a ball. Place the balls of cookie dough 2 inches (5 cm) apart on an ungreased sheet pan. Using the palm of your hand, gently press down to slightly flatten the balls. Refrigerate for 30 minutes, or until you’re ready to bake.
Set up the EGG to cook at 350°F (180°C), indirect without a drip pan. Fill your firebox with natural lump charcoal. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 350°F (180°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.
Once the cooker is up to temperature, place the cookies on the grill and close the lid. Bake until the edges are golden and the centers are just set, 12 to 14 minutes. Remove from the grill and immediately sprinkle each cookie with a pinch of coarse sea salt. Allow the cookies to cool in their pan for a few minutes before transferring them to a wire rack.
Serve the cookies warm with a cold glass of milk.