Lexie’s Chocolate Chip and Raisin Cookies
We needed some snacks as we were taking our niece, Lexie, to Gripped as a belated birthday present. Her Birthday Squad, comprising of Aunties and Uncle, take on a different challenge each year to make fun memories. The weekend always starts with a sleepover and part of the fun is making snacks for the roadtrip and adventure.
Lexie loves chocolate and these chocolate chip and raisin cookies are an easy bake to get kids excited about cooking—using the BBQ! The dough is packed with chocolate chips and sweet raisins, and grilling them adds a unique, slightly smoky flavor with a perfectly gooey centre. This hands-on recipe lets kids enjoy the outdoors while making a delicious treat!
Cooking surfaces
BBQ Temperature
Ingredients
- 150g salted butter, softened
- 80g light brown sugar
- 80g sugar
- 2 tsp vanilla extract
- 1 large egg
- 225g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 100g plain chocolate chips or chunks
- 100g raisins
Method
- Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with baking stone. Set the temp to 190°C.
- Mix the softened butter and sugars together in a large bowl. Beat until creamy.
- Whisk in the vanilla extract and egg.
- Mix the dry ingredients; the flour, bicarbonate of soda and salt into the bowl.
- Finish by folding in the chocolate chips and raisins.
- Line a baking sheet with parchment paper. Place heaped teaspoons of dough 5 cm apart on a baking sheet.
- Makes about 30 cookies. We cooked in several batches.
- Bake for 8 to 10 minutes until they are light brown around the edges and slightly soft in the middle when you press them..
- Leave to cool for 5 minutes on the baking tray before moving carefully with a spatula to wire racks to cool completely.
- The biscuits will keep in a airtight container for a couple of days.