Sweet & Salty Smoked Chocolate Chip Cookies

This is one of the most ingenious uses for beef tallow and might just be one of my new favourite cookie recipes.

Making homemade cookies is super simple and there’s a few key tips:

1. Always whip your sugar and butter first into a creamy whipped mixture. Then add all of the remaining ingredients you will notice a significant improvement in your dough.

2. Refrigerate your dough at least one hour before baking. This changes the dough and will bake a better cookie.

3. Try smoking them on your grill instead of using your oven. Cookies are dense and will not absorb too much smoke giving them a unique flavor. Try a lighter would like apple or pecan.

You can use this recipe with either butter, lard or even beef tallow and achieve the same result. The fun part of using beef tallow is the unique flavour it brings out.

NOW LET’S GET TO THE RECIPE:

SWEET & SALTY CHOCOLATE CHIP RECIPE

Makes: 16 medium sized cookies or 24 smaller ones.

INGREDIENTS

1 cup of butter or lard

3/4 cup of brown sugar

1/4 cup white sugar

1 large egg

1 tsp baking soda

1 tsp vanilla

1 + 3/4 cups all purpose flour

1/8 tsp salt

1 cup chocolate chips

Flaky Sea salt (for garnish)

DIRECTIONS

1. Combine butter, white sugar and brown sugar in a mixer and whip until fluffy.

2. Add in remaining ingredients stir and combine. Refrigerate for one hour minimum.

3. Preheat your oven or Pit Boss grill to 350°F.

4. Once your grill is preheated, bake for 10 to 15 minutes. Avoid putting the cookies in the centre of the grill if possible. Place to one side or place on the second rack.

5. Once your cookies edges are lightly golden on the edges/bottom, remove the baking tray from the grill and place the cookies on a wire rack. Immediately sprinkle with flaky sea salt while the chocolate chips are soft.

6. Serve with a nice big cold glass of milk and enjoy. These would also be perfect for Old Saint Nick on Christmas Eve.