Total Time: 22 mins
Servings: ~4 dozen
Ingredients
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 stick room temp butter
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups flour
- ½ tsp salt
- 1 tsp baking soda
- 1 cup Chocolate Chips Hershey’s Chocolate and Toffee Bits
Instructions
- Cream: In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes on medium speed).
- Mix: Add the eggs and vanilla to the creamed butter and sugar. Continue mixing for another minute until fully combined.
- Sift: Add the flour, salt, and baking soda to a sifter, then sift the dry ingredients into the creamed butter mixture.
- Combine: Scrape down the sides of the mixing bowl with a rubber spatula, then turn the mixer on low. Let it mix briefly, then scrape the sides again. Stop mixing when you see only 1–2 light streaks of flour left in the dough.
- Fold: Scrape the bowl again, then pour in the chocolate chips (I used Hershey’s chocolate and toffee bits). Turn the mixer on low just until the chips are evenly incorporated.
- Scoop: Line a large baking sheet with parchment paper. Using a medium cookie scoop (about 1.5 tablespoons), drop evenly spaced scoops of cookie dough onto the sheet.
- Smoke: Preheat your smoker to 350°F. Place the cookie sheet in the smoker and bake for about 12 minutes, or until the edges are set and lightly golden.
- Cool: Transfer the cookies to a cooling rack and let them cool while you continue baking the remaining batches. This recipe makes about 4 dozen cookies.
- Serve and Enjoy!
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here