Recipe: Perfect Grilled Cookies
Labor Day weekend is almost upon us. If you’re firing up the grill for one last summer hurrah, why not add dessert to your list of grilled items? I’m going to show you how to make perfect grilled cookies for your cookout. This recipe is a dressed up chocolate chip with toasted coconut and orange zest—perfect for the end of summer.
Here’s what you’ll need:
- grill brush
- pie tin
- temperature guage, or oven thermometer
- cookie sheet
- cookie dough
Here’s what you need to know:
1. You must start with a clean grill. Turn the grill on high and allow it to heat for a few minutes. Use a grill brush with brass bristles to slough off any excess dregs. After all, you don’t want your cookies to taste like grilled salmon or burgers!
2. Turn off all the flames, except for one on the far side of the grill. We’re going to use indirect heat to bake the cookies, so we want a flame on one side of the grill and the cookies on the other. Use the temperature guage on the grill or an oven thermometer to preheat the grill to 350 degrees. (Just like an oven!)
3. Place a pie tin upside down on the side of the grill without the flame. Place the cookie sheet with prepared cookie dough on top of the pie tin. This will help all the hot air circulate around the cookies and bake them evenly.
4. Bake your cookies for about 20 minutes, or until they are golden brown. Remember to use a timer, since your grill is probably not equipped with one. Keep a close watch on the temperature guage and adjust the flame as needed to maintain 350 degrees. After 20 minutes, pull them out. Look at these beauties. Would anybody believe these were baked on a grill?
This method will work with any cookie dough, but I recommend these Zesty Coconut Chocolate Chippers. They have a great chewy texture, and the toasted coconut is a great grilling flavor. I think you’ll love them.
Zesty Coconut Chocolate Chippers
1 cup (2 sticks) butter, melted
1/4 cup granulated sugar
1 1/4 cups brown sugar, packed
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
2 tablespoons milk or heavy cream
1 cup toasted coconut
zest of one orange
1 1/2 cups semi-sweet chocolate chips
Preheat oven (0r grill) to 350 degrees. Melt butter over low heat, then add to sugars and mix until thick and pasty. In a medium bowl, sift flour, salt, and baking soda together and set aside. Whisk eggs, vanilla, and milk together and add to sugar mixture, stirring until well combined. Slowly add in flour mixture, followed by orange zest, toasted coconut, and chocolate chips.
Prepare rounded tablespoons on a lined cookie sheet and grill for 20 minutes, or bake in an oven for 10 minutes. Serve to adoring crowds.