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Mar 24, 2005

Chunky Chewy Chocolate Cookies Recipe from Weber's Real Grilling™ by Jamie Purviance

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Serves: Makes about 36 cookies // Prep time: 20 minutes | Grilling time: 1 hour (3 batches at 20 minutes per batch)

Grocery List

Oil and Spices

  • 1 tsp pure vanilla extract
  • .5 tsp salt

Dairy

  • 3 large eggs
  • .5 cups unsalted butter

Other

  • 2 cups all-purpose flour
  • .5 tsp baking powder
  • .5 cups cocoa powder
  • 1 cup golden brown sugar
  • 1 cup raisins or dried cherries, or half of each
  • 1 packages semisweet chocolate chunks (each 11.5 oz)
  • 1 cup shredded coconut
  • 1 cup walnuts

Ingredients

  • ½ cup unsalted butter
  • 1 package (11.5 ounces) semisweet chocolate chunks, divided
  • 3 large eggs
  • 1 cup packed golden brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ½ cup cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup coarsely chopped walnuts
  • 1 cup shredded coconut
  • 1 cup raisins or dried cherries, or use half of each

Instructions

  1. In a small saucepan over very low heat, melt the butter with ½ package (about 1 cup) of the chocolate chunks, stirring constantly until smooth. Set aside to cool to lukewarm.

  2. Prepare the grill for indirect cooking over medium heat (about 350°F).

  3. In a large bowl using an electric mixer, beat the eggs, brown sugar, and vanilla until light and fluffy. Beat in the cooled butter-chocolate mixture.

  4. In a medium bowl sift the flour, cocoa, baking powder, and salt. Gradually stir into the large bowl of batter. Add the walnuts, coconut, raisins and/or cherries, and the remaining 1 cup of chocolate chunks; stir to blend. The batter will be stiff.

  5. Use a tablespoon and wet fingertips to drop 1-inch mounds of the batter onto a cookie sheet lined with parchment paper, keeping the mounds about 2 inches apart (the cookies do not spread when baked). Grill, in batches, over indirect medium heat, with the lid closed, keeping the grill's temperature as close to 350°F as possible, for 20 minutes. Let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes, and then transfer to a cooling rack and allow them to cool completely.

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