Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Line 2 baking sheets with parchment paper.

  350 ˚F / 177 ˚C

• Step 2

  Fill a saucepan with a couple inches of water and bring to a bare simmer. Add the chopped chocolate and butter to a medium heatproof bowl and set over the saucepan, making sure the bottom of the bowl is not touching the water. Stir occasionally until chocolate is completely melted and smooth. Remove the bowl from the pot and let cool to room temperature.

  Ingredients

  • 16 Ounce bittersweet chocolate bars, finely chopped

  • 4 Tablespoon (1/2 stick) unsalted butter, room temperature

• Step 3

  In a large bowl, whisk together the eggs, sugar, and vanilla.

  Ingredients

  • 4 Large eggs

  • 1 1/3 Cup granulated sugar

  • 1 Teaspoon vanilla extract

• Step 4

  Sift together the flour and baking powder into a small bowl.

  Ingredients

  • 1 1/2 Cup all-purpose flour

  • 1/2 Teaspoon baking powder

• Step 5

  Add the melted chocolate mixture to the egg mixture and stir with a rubber spatula until completely combined. Add the dry ingredients in three additions, gently folding until incorporated. Fold in the chocolate chips.

  Ingredients

  • 1 Cup semisweet chocolate chips

• Step 6

  Scoop the cookie dough in 1 1/2-tablespoon mounds onto the prepared baking sheets.

• Step 7

  Place the baking sheets on the grill grates. Close the lid and bake the cookies until they are firm on the outside, 10-12 minutes. Do not overbake.

  00:10

  350 ˚F / 177 ˚C

• Step 8

  Let the cookies cool completely on the baking sheets before serving. Any leftover cookies will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 2 months. Enjoy!