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Monday was National Homemade Cookies Day and so we just have to ask: is there anything more comforting than a chocolate chip cookie? For me, just the smell of them baking takes me back to childhood and memories of time spent in my gram’s kitchen. She was the best cook I’ve ever known (sorry, mom) but had no idea what a recipe was. Everything she made was from scratch, with a pinch of this and a dash of that. Cookies were no different.
No one has ever been able to recreate anything she ever made. Some have come close, but most of us are still chasing her elusive skillet gravy, those crispy yet oh-so-soft biscuits and her baked yams. Don’t even get us started on her apple pie. Or potato pancakes. How can you mess up potato pancakes? It’s easier than you think, trust us.
Gram’s cookies were always oven baked, but we decided to try something a little different and grill these cookies. Grill them, you ask? Yes. We’ve liberated these chocolate chip cookies from the oven and baked them on the grill instead. You have no idea how handy this is. No more turning on the oven in the middle of summer. No more battles between the oven and the air conditioner. And no more doing without when you’re camping or tailgating.
A few things to remember, though…
- Remember to use indirect heat. Grilling these, or any type of cookie, over direct heat will result in a burned bottom and uncooked center.
- You’re using your grill as an oven. If you preheat your oven, you need to preheat your grill, too.
- You can try making these on a sheet of foil, but we’ve never had luck with this method. While foil is cheaper and means less clean-up, we’ve found that small baking sheets give better results.
Take this recipe for a spin and let us know how it turned out!
- 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
Sift the flour, baking soda and salt into a bowl and set aside.
In another bowl, cream together the butter, brown sugar and white sugar.
Beat in the vanilla and egg until creamy.
Add the dry ingredients in batches until just blended. Don’t over mix!
Fold in your chocolate pieces by hand.
Transfer the dough onto a piece of plastic wrap and seal tightly. Chill in the refrigerator for at least 2 hours.
When you’re ready to make the cookies, preheat your grill to 375 degrees using all burners.
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.
Line your baking sheets with parchment paper and scoop the chilled dough onto the lined sheets. Leave about 2 inches between scoops.
Just prior to baking, place an inverted cake pan on the grill grates over indirect heat (the side of the grill without flame).
Place the baking sheet on top of the cake pan, close the grill lid and bake for 12-15 minutes.
If you’re making multiple batches, be sure to let the grill reheat to 375 between batches.
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.
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.
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.
Substitute a foil pie pan for the cake pan.