Free your cookies from the confines of the oven and let them bask in the glory of the grill. Whether it’s too hot to turn on the oven or you just feel like trying something new.
Don’t you dare put your grill away for the season yet. There’s so much grilling left to be had! It’s football season after all and even if you don’t appreciate the sport you can definitely appreciate the food. And now I’m gonna tell you that your grill isn’t just for meat and vegetables, but cookies as well.
While baking cookies on a grill takes longer than in the oven, when you are in the middle of a field tailgating there isn’t exactly any ovens in sight. Granted you could come back at me with “Erin, but why wouldn’t we just bake the cookies beforehand in our ovens at home and bring them tot he tailgate?”. Because what’s the fun in that!? I’m here to play with my food alright. Yes, it’s not the most practical cooking method, but if you’re still battling the heat of the summer like I am, turning on the oven doesn’t seem like a rational idea either.
Wanna know how to turn your grill into an oven? Fire up your grill, turn off the burners on one side, put a pie or cake pan upside down on the turned-off side, and place the cookie sheet on top of that to emulate an oven. Set your timer for a few minutes longer than your usual cookie baking time and viola! You have chocolate chip cookies that taste just like they do out of your oven, but with a slight smoky flavor that makes it all worth the extra effort.
One year ago: White Chocolate Peanut Butter Milkshakes
Two years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers
Four years ago: Carrot Cake Batter Dip
Five years ago: Strawberry Mojito
GRILLED CHOCOLATE CHIP COOKIES
Makes approximately 4 dozen cookies
2-1/4 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg + 1 yolk, room temperature
2-3 cups mini semisweet chocolate chips (I used 1-1/2 cups each mini chocolate chips and mini M&M’s)
- Sift together the flour, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
- Rolls 1 tablespoon of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
- Preheat grill to 375 degrees. Once heated, turn off all the flames except for one on the far side of the grill.
- Line cookie sheets with parchment paper and place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Quickly place a cake or pin pan upside down on the side of the grill without the flames and place the cookie sheet on top.
- Bake for 12-15 minutes or until edges are golden. Let grill reheat to 375 before adding the next pan.
- Cool cookies on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.