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Add this chocolate chip cookie recipe to your fall baking rotation

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


  1. Preheat the oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with a paddle attachment beat the butter with the brown until combined.
  4. Add the egg and mix.
  5. Add in the flour, baking powder, cinnamon and salt.
  6. Add in the chocolate chips and let them disperse throughout the dough.
  7. Let the dough chill in the fridge for about half an hour just to firm up.
  8. Scoop the dough using a large cookie scoop or a tablespoon into the parchment lined cookie sheets.
  9. Bake for 8-10 minutes until the edges are slightly brown.
  10. 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.


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