Michael Symon’s Death by Chocolate Cookies | Symon’s Dinners Cooking Out | Food Network

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  • October 29, 2020
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Nothing can beat gooey, chocolatey cookies and that’s a fact.
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Death by Chocolate Cookies
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 45 min
Active: 15 min
Yield: 8 cookies

Ingredients

1 stick (8 tablespoons) unsalted butter, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
One 3.9-ounce packet instant chocolate pudding
2 large eggs
2 cups all-purpose flour
2 cups semi-sweet chocolate chips
2 cups crushed salted pretzel rods
Cooking spray, for greasing
Flaky sea salt, for serving
Frozen whipped topping, such as Cool Whip, for serving

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Whisk together the butter, both sugars, vanilla and salt in a large bowl. Whisk in the baking powder, baking soda and chocolate pudding. Add the eggs, one at a time, using a wooden spoon to mix well after each addition. Stir in the flour, chocolate chips and pretzels.

Lightly spray a 1/2-cup measuring cup with cooking spray. Fill the measuring cup with dough, pressing it in until the dough takes on a biscuit shape. Unmold the biscuit into a cast-iron pan and repeat with the remaining dough until you have 8 cookies.

Place the skillet over indirect heat, close the grill and bake, about 30 minutes (see Cook’s Note).
Remove the pan from the grill and sprinkle the cookies with flaky sea salt. Serve with scoops of frozen whipped topping.

(Alternatively, you can bake these in a 350 degrees F oven for 25 to 30 minutes.)

Cook’s Note
Use a thermometer. If the cookie reads 175 degrees F, it means it will have a gooey center. If it reads 185 degrees F, it will have a firm center.

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Michael Symon’s Death by Chocolate Cookies | Symon’s Dinners Cooking Out | Food Network
https://www.youtube.com/watch?v=gpUMk1-_E6w&feature=youtu.be


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