Lexie's Chocolate Chip Cookies

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

Baking stone icon

BBQ Temperature



  • 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


  1.  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.
  2. Beat butter, both sugars and salt until creamy.
  3. Add egg yolks and vanilla extract and mix until combined..
  4. Add baking powder, rice flour and half the plain flour.  Mix until combined and then add remaining flours and beat in.
  5. Stir through the chocolate chunks.
  6. 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.
  7. 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).
  8. Place on baking parchment directly on the baking stone and bake for 25 minutes.
  9. Remove from the Big Green Egg with a palette knife to a wire rack and leave to cool completely.
  10. The biscuits will stay crunchy in a airtight container for up to 2 weeks – if they last that long!



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