I love good barbecue. Tasting that smoky flavor that took hours to create is nothing short of amazing. I also love a good chocolate chip cookie like the next person. I’ve had smoked desserts before (hello, smoked apple and cherry pies!), but the timing and having a smoker available are necessary. So after finding a package of smoked brown sugar, I had to apply it to my cookie recipe.
- 1 stick butter or margarine, softened
- 1 cup smoked brown sugar* (I used the Dark Horse brand, but there are other brands on Amazon)
- 1 egg
- 2¼ cup flour
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ cinnamon
- ¾ tsp. liquid smoke (There are different kinds! Mesquite, applewood, etc. I chose applewood and decided to add the cinnamon to complement the flavor.)
- 12 oz. semi-sweet chocolate chips
- Preheat the oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In the bowl of an electric stand mixer fitted with a paddle attachment beat the butter with the brown until combined.
- Add the egg and mix.
- Add in the flour, baking powder, cinnamon and salt.
- Add in the chocolate chips and let them disperse throughout the dough.
- Let the dough chill in the fridge for about half an hour just to firm up.
- Scoop the dough using a large cookie scoop or a tablespoon into the parchment lined cookie sheets.
- Bake for 8-10 minutes until the edges are slightly brown.
- Remove from oven and cool cookies on baking racks.
*Don’t want too much smoky flavor? Here’s another option, use ½ cup of brown sugar along with the smoked brown sugar. If you like your cookies with a bit of a crunch, use ½ cup white sugar with the ½ cup of smoked brown sugar.