Step

• Step 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• Step 2

  Line two baking sheets with parchment paper.

• Step 3

  Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water; stir occasionally until chocolate is completely melted and smooth. Set aside and allow to cool to room temperature.

  Ingredients

  • 16 Ounce Chocolate, Bittersweet

  • 4 Tablespoon butter

• Step 4

  Whisk together eggs, sugar, and vanilla extract in a medium bowl. Set aside.

  Ingredients

  • 4  eggs

  • 1 1/3 Cup granulated sugar

  • 1 Teaspoon vanilla extract

• Step 5

  Sift together the flour and baking powder in a small bowl. Add the melted chocolate mixture to the egg mixture and stir with a rubber spatula until completely combined.

  Ingredients

  • 1 1/2 Cup all-purpose flour

  • 1/2 Teaspoon baking powder

• Step 6

  Add the flour mixture in three batches, folding gently into the batter with a spatula. Once all of the flour has been incorporated, stir in the chocolate chips.

  Ingredients

  • 1 Cup Semisweet Chocolate Chips

• Step 7

  Scoop 1-1/2 tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Do not over bake.

  00:12

  350 ˚F / 177 ˚C

• Step 8

  Leave to cool completely on the baking sheets. Enjoy!

• Step 9

  Transfer remaining cookies into an airtight container at room temperature for up to 1 week. Or freeze for a couple months.