android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe from Weber's Real Grilling™ by Jamie Purviance

Chunky Chewy Chocolate Cookies

  • People

    Serves 18

  • Prep Time

    20 mins

  • Grilling Time

    1 h

  • People

    Serves 18

  • Prep Time

    20 mins

  • Grilling Time

    1 h

the Ingredients

20151023095406 Row Desserts 11
  • ½ cup / 115 grams (1 stick) unsalted butter, thinly sliced
  • 1 package (11½ ounces) semisweet chocolate chunks, divided
  • 3 large eggs, at room temperature
  • 1 cup / 200 grams packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups / 280 grams all-purpose flour
  • ½ cup / 60 grams cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup / 115 grams coarsely chopped walnuts
  • 1 cup / 75 grams sweetened coconut flakes
  • 1 cup / 150 grams seedless raisins or coarsely chopped dried cherries (or half of each)

Special Equipment

  • parchment paper

Instructions

  • 01In a small saucepan over very low heat on the stove, melt the butter. Coarsely chop half (about 1 cup) of the chocolate chunks. Add to the saucepan and heat, stirring often, until melted and smooth. Remove from the heat and let cool to lukewarm.
  • 02Prepare the grill for indirect cooking over medium heat (about 350°F).
  • 03In a large bowl using an electric mixer set on high speed, beat the eggs, brown sugar, and vanilla until pale yellow and fluffy, 2 to 3 minutes. Beat in the cooled butter-chocolate mixture.
  • 04In a medium bowl sift the flour, cocoa powder, baking powder, and salt. Gradually stir into the large bowl of batter. Add the walnuts, coconut flakes, raisins and/or cherries, and the remaining chocolate chunks; stir to blend. The batter will be stiff.
  • 05Use a tablespoon and wet fingertips to drop 1-inch mounds of the batter onto a cookie sheet lined with parchment paper, keeping the mounds about 2 inches apart (the cookies do not spread when baked). Grill, in batches, over indirect medium heat, with the lid closed, keeping the grill's temperature as close to 350°F as possible, until the cookies look and feel set, about 20 minutes. Remove from the grill and let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes. Transfer the cookies to a cooling rack and allow them to cool completely. Repeat with the remaining dough and a cool, parchment-lined baking sheet. Makes about 36 cookies.
Ingredients
Instructions

let's Gear up

Recommended Tools