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Ingredients
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Cookie dough
Smoking & finishing
Method
Prep and dough
- 1
Bring ingredients to room temperature
Remove butter and eggs from the refrigerator 30–60 minutes before starting so butter softens and eggs come to room temperature. Meanwhile, soak wood chips in water for 30 minutes if using a cold-smoking method or a smoker box.
- 2
Mix dry ingredients
In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, and 1 tsp fine salt until evenly combined. Set aside.
- 3
Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle (or using a handheld mixer), cream 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
- 4
Add eggs and vanilla
Add 2 room-temperature large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.
- 5
Combine wet and dry
On low speed, gradually add the flour mixture to the butter mixture in 2 additions, mixing until just combined and no streaks of flour remain. Do not overmix.
- 6
Fold in chocolate chips
Using a spatula, fold 1.75 cups semisweet chocolate chips into the dough until evenly distributed.
- 7
Chill dough (optional but recommended)
Cover the bowl with plastic wrap and chill in the refrigerator for 30–60 minutes. Chilling firms the dough for easier scooping and helps cookies keep shape during smoking and baking.
Smoking and baking
- 8
Preheat smoker or oven
If using a dedicated smoker: preheat to 225°F (107°C) for cold-to-warm smoking. If using a gas or charcoal grill, set up indirect heat and a smoker box or foil pouch with soaked wood chips; aim for 225–250°F. If you don’t have a smoker or grill, you can mimic smoky flavor by adding 1/2 tsp liquid smoke to the wet ingredients and bake in a conventional oven at 350°F (177°C).
- 9
Form cookie rounds
Line two baking sheets with parchment paper. Using a 2-tablespoon scoop (about 1.5-inch diameter) or two spoons, portion dough into even mounds about 1–1.25 inches tall and 2 inches apart. For chewier center and crisper edge, slightly flatten each mound with the palm of your hand or the back of a spatula to an even thickness.
- 10
Cold smoke (optional method)
Place the prepared cookie sheets into the smoker or onto the grill's cool side where temperature is 90–120°F (32–49°C) for cold smoking. Smoke for 15–30 minutes to impart a light smoky aroma—do not cook the cookies during this step. Monitor closely so dough doesn’t warm or melt.
- 11
Hot smoke (alternative method)
If you prefer a stronger smoke and will finish baking in the smoker, raise smoker temperature to 275°F (135°C). Place cookie sheets in the smoker and bake for 8–10 minutes to set the edges and begin cooking; then transfer to a 350°F (177°C) oven (see next step) if desired to finish for even coloring. Total time will vary by smoker; watch for golden edges and soft centers.
- 12
Bake until set
Transfer cookies to a conventional oven preheated to 350°F (177°C) (unless fully baked in smoker). Bake for 9–12 minutes until edges are lightly golden and centers still look slightly underbaked. Rotate pans halfway through for even browning. If you used hot-smoking at 275°F, reduce final oven time accordingly (5–8 minutes).
- 13
Cool and finish
Remove cookies from the oven and let them rest on the baking sheet for 5 minutes to finish cooking; then transfer to a wire rack to cool completely. If desired, sprinkle each warm cookie with a tiny pinch of coarse sea salt (about 1/8 tsp per 6–8 cookies) to enhance flavor.
Optional browned-butter variant
- 14
Make browned butter
If using browned butter for deeper nutty flavor: melt 1 cup unsalted butter in a light-colored saucepan over medium heat. Swirl constantly; butter will foam and then solids will brown and smell nutty (about 6–8 minutes). Remove from heat and cool to warm (not hot) before continuing. Use this in place of softened butter when creaming with sugars. Chill dough if butter was warm to avoid spreading.