Smoked Chocolate Chip Cookies

Cook Time:
0 - 30 min


How many people are you serving?


  • Main

You can use your smoker for way more than just meats and a typical BBQ fare; you can also use it to make the most fire desserts you’ve ever blessed your taste buds with. Smoke, in my opinion, is one of the best ways to enrich and deepen flavors in almost any food. Let’s take those chocolate chip cookies and step them up, shall we?


  1. 01

    First off, I used a mixer, but if you don’t have one, you can do this by hand.

  2. 02

    I started with ¾ cup of unsalted butter, packed and I brought it up to room temperature to make it easier to work with.



    • 3/4 cup Unsalted butter
  4. 03

    Next, you’ll want to mix that with 1 cup of packed brown sugar. You can use light or dark, typically I’d use dark, but this particular go-round, I went with light because I already had a bunch of it.



    • 1 cup Brown sugar
  6. 04

    We want depth of flavor, not just one sweet profile, so we are going to add ½ cup white sugar, and now we are going to mix these together until we have a smooth, almost creamy mixture.



    • 1/2 cup White sugar
  8. 05

    Once you’ve got your desired consistency, it’s time to add flour. We are going to toss in 2 full cups, but we are going to sift it in so we don’t get any weird flour death pellets.



    • 2 cups All purpose flour
  10. 06

    Then sift in ½ tsp of baking soda and ½ tsp of salt.



    • 1/2 teaspoon Baking soda
    • 1/2 teaspoon Salt
  12. 07

    If you have a mixer, go ahead and start running it; if not, mix these together by hand, and then add 1tbs of vanilla, 1 whole egg, and 1 egg yolk. Mix it together until you get a nice light dough mixture.



    • 1 tablespoon Vanilla
    • 1 Whole egg
    • 1 Egg yolk
  14. 08

    Finally, we are going to add our chocolate chips. I used chocolate chips and chunks to give a little more character to these guys, but you can do it however you want. I used about a half cup of each, but you do you, partner.



    • 1 cup Chocolate chips, chunks, or mix of both
  16. 09

    Now we want to separate out our cookies on either a greased cookie sheet or one lined with parchment paper. I prefer parchment paper so I can get a little crispiness to the bottom of my cookie.

  17. 10

    Keep your cookies about 3 inches apart to make room for their spread.

  18. 11

    Now, preheat your smoker to 325˚F, and when you’re at temperature, go ahead and bake them for about 15 minutes. I smoked mine with cherry, but feel free to get creative; just know that a harsher smoke wood is going to really take over this dish, so be sure you know what you’re getting yourself into.

  19. 12

    Once you pull your cookies, while they are still warm, hit them with a little dash of salt to make them pop, or don’t, whatever. That’s how I make them: sweet, smoke, and a hint of salt.

  20. 13

    There you go; you’re basically a baking champion at this point.