• 120g butter
  • 100g sugar
  • 55g brown sugar
  • 1 egg
  • 200g plain flour
  • ½ tsp baking powder
  • 2 tsp vanilla sugar
  • ¼ tsp salt
  • 130g chopped chocolate (both milk and dark chocolate can be used)


Place the baking stone on the grill and turn it on, using indirect heat.

It is important to let the baking stone heat up with the grill, as it cannot endure quick temperature changes. Use a cooking lit for the grill, preferably with a thermometer. Once the grill is around 175-200 degrees it is ready to use.

While the grill is heating up prepare the cookie dough.

Melt the butter and let it cool to room temperature. Pour the cool butter into a bowl with sugar and brown sugar and mix it with an electric mixer until you have a uniform mass.

Add the egg and continue to whisk at a low speed for 10-15 seconds, until the egg is incorporated in the dough. Be careful not to whisk too much as it can result in "hard" cookies.

Add the flour, baking powder, vanilla sugar and salt. Whisk until the dough begins to crumble. If the dough is too wet, add some more flour, but only one tablespoon at the time.

Add the chocolate and use your hands to knead it into the dough, form it into 10-15 balls (depending on what size you want), and place them on a piece of baking paper.

Place the cookies (still on the baking paper) on the baking stone and bake for 7-9 minutes at indirect heat and under a cooking lit. Once the cookies look "puffy" and are starting to change color they are done.
Remember to check on the cookies regularly, as all grills are different.


  • If you have an Eva Solo gas grill, use then only the outer ring, with one side on max and the other on minimum, while placing the baking stone in the middle. When baking your cookies place them on the side of the grill with the minimum setting.
  • Be careful with overcooking your cookies, as it will resolve in "though" cookies. So, even if your cookies don’t look done, remove them from the baking stone, as they are often done, even though they do not look like it.
  • For the best result leave the cookies to cool for 30 minutes (this is probably the most difficult part!)
  • Keep the cookies in an airtight container, then they will stay moist for a few days.