Chef Tim Hollingsworth’s baked cast iron cookie with smoked bourbon whip is decadent and delicious all at once
Serves 4 – 6 people
• 225g mascarpone
• 3 tablespoons white caster sugar
• 100g whipped cream
• 4 tablespoons bourbon
• To taste – orange zest
• 225g butter, softened
• 100g white caster sugar
• 100g brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 290g plain flour
• 2 teaspoons salt
• 350g plain chocolate chips
1 Start Traeger grill, set the temperature to smoke, close the lid and allow to preheat for 10-15 minutes.
2 For the whip: Smoke mascarpone in the Traeger on the smoke setting for 10 minutes. Whip all ingredients into stiffs peaks.
3 Set the Traeger grill to High and allow to allow to preheat, lid closed, for 10-15 minutes.
4 For the cookie: Cream butter, vanilla and sugars. Add eggs one at a time. Add dry ingredients. Fold in chocolate chips. Roll into large balls and put in cast iron pan.
5 Bake on High in the Traeger for 15 minutes. Serve with whip on top and enjoy!
Recipe and image courtesy of Tim Hollingsworth in partnership with Traeger Grills