Steps

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  Chocolate Chip Cookies w/ Mandy Tanner Full Recipe | Traeger Grills

  

• 1

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

  350 ˚F / 177 ˚C

• 2

  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Starting on low speed and increasing to medium, cream together until light in color and the sugar is fully incorporated into the butter, 3-4 minutes. Stop the mixer and scrape down the sides of the bowl.

• 3

  Add the eggs, one at a time, beating on medium speed between each addition until incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla.

• 4

  In a medium bowl, combine the flour, kosher salt, baking powder, and baking soda and whisk well. With the mixer running on low speed, add the flour mixture to the wet ingredients in 3 additions, beating between each until just incorporated and scraping down the sides of the bowl as needed. Do not overmix.

• 5

  Remove the bowl from the stand mixer and fold in the chocolate chips with a rubber spatula until evenly incorporated.

• 6

  Using a 3-ounce scoop, portion the cookie dough onto the prepared baking sheets, 4 cookies per tray. Do not press down on the cookies; leaving them mounded will keep them crispy on the outside and gooey on the inside. Sprinkle the tops of the cookies with flaky sea salt.

• 7

  Place the baking sheets on the grill grates. Close the lid and bake until the outsides of the cookies are lightly brown but the centers still look gooey, 30-35 minutes. Remove from the grill and let sit for a minute, then transfer to a wire rack and let cool for at least 10 minutes before serving. Enjoy!

  350 ˚F / 177 ˚C

  00:35