The Best Chocolate Chip Cookie Recipe...

The secret to these cookies is the salt and butter are smoked! I have smoked brisket, salmon, and other meats but never a cookie before finding this recipe. It is such a subtle flavor that-while noticeable-the taster can sense a unique layer or depth but probably won’t label it as smoky. With a couple grains of flake salt on top these cookies really stand alone.
You can smoke the butter and salt on an outdoor smoker if you have one but there’s are also indoor kitchen tools for smoking. I use the Breville Smoking Gun, which allows me to quickly smoke lots of things, including an Old Fashioned when I am feeling the need for a chefs beverage. For a pro tip, you want to expose surface area so the smoke can penetrate easily. Cut the butter and lay it flat in layers. Spread the salt in a layer rather than stacking it a smaller container.
Best of all you can make the dough in advance, freeze and have fresh cookies on demand. Enjoy!

-- Mike (CEO of Vergence)

Smoked, Dark Chocolate Chunk Cookies

Yields approximately 24 cookies


1. 12 ounces white sugar
2. 9 ounces light brown sugar
3. 12 ounces melted butter
4. 22 ounces all-purpose flour or 1:1 gluten-free flour
5. 11/2 teaspoons salt
6. 1 teaspoon baking powder
7. 1 teaspoon baking soda
8. 2 tsp vanilla extract
9. 2 large eggs
10. 2 egg yolks
11. 8 ounces high-quality semi-sweet chocolate
12. 8 ounces rough chopped dark chocolate (629%+ to taste)
13. Flake salt for topping


1. Smoke the flaked salt.
2. Melt butter and smoke it. Cool to room temperature before mixing batter.
3. Combine baking powder, baking soda, salt and flour, and oats in a bowl. Whisk together
to evenly distribute the leavening8
4. In the bowl of a standing mixer, combine both sugars with the cooled melted butter.
Mix on low speed with the paddle attachment until fully combined.
5. Add eggS. yolks and vanilla and mix until combined.
6. Add the dry ingredients in two or three additions. Mix only until the dry ingredients are
incorporated. Add chocolate pieces and mix just until spread throughout.
7. Using a 3-ounce scoop, scoop the dough onto a parchment-lined cookie sheet. Chill, or
even better freeze for 24 hours, on the sheet or transfer to a freezer bag for longer-
term storage.

To Bake

1. Preheat oven to 300 degrees.
2. Place frozen scooped cookies onto a parchment-lined sheet pan with at least two
inches of space all around them.
3. Top with smoked flake sea salt.
4. Bake until golden brown, and the center of the cookie looks set and no longer wet.
About 23-28 minutes for 3-ounce frozen dough balls. Less baking time will be needed if
baking from refrigerated, fresh or smaller-sized cookies.

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