Lexie’s Chocolate Chip Cookies
Lexie loves anything that contains chocolate.
We worked on this recipe after she helped with a live cook. These are crunchy cookies as they contain rice flour, which doesn’t absorb as much moisture. A cross between shortbread and a Maryland cookie. Enjoy!
Cooking surfaces
BBQ Temperature
Ingredients
- 175g unsalted butter (room temperature)
- 1/3 cup dark brown sugar
- 1/3 cup white sugar
- pinch of salt
- 2 egg yolks
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup rice flour
- 1 & 1/2 cups plain flour
- 200g dark chocolate chunks or chips
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.
- Beat butter, both sugars and salt until creamy.
- Add egg yolks and vanilla extract and mix until combined..
- Add baking powder, rice flour and half the plain flour. Mix until combined and then add remaining flours and beat in.
- Stir through the chocolate chunks.
- Press the dough together and roll into a log, approx 22cm. Wrap in cling film, twist the ends to seal. Pop in the fridge for 1.5 to 2 hours.
- Remove from the fridge and take out of the cling film. Cut the dough with a serrated knife into 1.75cm discs (slice gently through the dough, it might fall apart slightly, just patch once all the cookies have been cut).
- Place on baking parchment directly on the baking stone and bake for 25 minutes.
- Remove from the Big Green Egg with a palette knife to a wire rack and leave to cool completely.
- The biscuits will stay crunchy in a airtight container for up to 2 weeks – if they last that long!