I was really happy to get a press release saying Ted's Montana Grill was giving away free cookies. I thought we had one here in Austin, but it turns out I got it mixed up with Willie Nelson's Texas Roadhouse. Oh well.
But if you live near a Ted's you're in luck because they've decided that August is Cookie Month at Ted's Montana Grill and to celebrate, they are giving cookies away on August 23. You do have to make a small purchase, though, so you can't just run in and ask the hostess to load you up. I think they want you to sit down and order some coffee or a big juicy steak to go with your cookie. So go hungry. They have Chocolate Chip, Snickerdoodle, Oatmeal Raisin, and a new Double Chocolate Cookie for which they have generously shared the recipe. Woo Hoo! Now if I ever find myself at a Ted's Montana Grill and fall in love with their cookies, I won't have to spend all day trying to clone them.
Ted's Montana Grill Cookie Recipe
Okay, here's the recipe. It must be directly from chefs because it appears to be in weights. If you don't have a scale, I've put what I think is the closest volume amount. There doesn't appear to be any leavening either, which is interesting. I'll have to try these...
14 Years Later
Well hey, I finally got around to trying these! I noticed that the recipe didn't have any baking soda, so I added a scant ½ teaspoon which seems to have been a good call. I made a few cookies with just chocolate chips and then added mini white chips and Guittard Super Cookie Chips to a few others. These were excellent and worth a try. The full recipe is in the card, and I typed a small batch version below.
Small Batch Ted's Montana Grill Double Chocolate Cookie Copycats
- In a small saucepan, melt 42 grams of unsalted butter with 105 grams of semisweet chocolate chips. Stir until smooth and remove from heat.
- In a mixing bowl, beat 1 egg with 82 grams of sugar and 1 teaspoon of vanilla.
- Fold the melted chocolate mixture into the egg mixture,
- Mix together 47 grams of flour, a tiny bit over ⅛ teaspoon of baking soda and ¼ teaspoon of salt. Add flour mixture to chocolate mixture and stir to make a soft dough. Allow it to cool for about 10 minutes, then stir in about 75 grams of any type chocolate chips. Let stand until thick enough to scoop.
- Scoop 3 oz mounds onto a parchment lined baking sheet (you probably won't need to press down if dough is soft). Alternatively, you can scoop mounds and chill to thicken before baking.
- Bake at 325F for about 12-13 minutes, rotating halfway through. Slide parchment onto counter and let cookies cool and set. Makes 4
Recipe
Ted's Montana Grill Double Chocolate Cookies
Ingredients
- 9 tablespoons unsalted butter (126 grams)
- 3 ⅓ cups semisweet chocolate chips, divided use (20 oz) (560 grams) -- See note
- 3 large eggs
- 1 ¼ cups granulated sugar (250 grams)
- 1 tablespoon vanilla extract
- 1 cup plus 2 tablespoons pastry flour, White Lily or a mix of AP and cake (140 grams)
- ½ teaspoon baking soda (my addition)
- ¾ teaspoon salt
Instructions
- In a double boiler (or a heatproof bowl set over simmering water), melt the butter and 11 oz/308 grams (a little less than 2 cups) of the chocolate chips together, stirring gently until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk the sugar, eggs, and vanilla for 2-3 minutes until pale and slightly thickened. You can do this with a whisk, or use the whisk attachment of your stand mixer.
- Fold the melted chocolate mixture into the egg mixture.
- In a small bowl, whisk together the flour, baking soda, and salt. Add to the chocolate mixture and stir just until no flour streaks remain. Let cool if still warm, then fold in the remaining 9 oz of chocolate chips.
- Cover and refrigerate the dough for 30 minutes OR you can just let the mixture stand at room temperature. It will thicken somewhat.
- Scoop the dough into 3 oz portions (generous ¼ cup). Place on a parchment-lined sheet pan, flatten gently to about ½ inch. Cover, and chill again until firm (at least 30 minutes, or overnight for convenience).
- Preheat oven to 325°F . Arrange 4-6 cookies per parchment-lined baking sheet.
- Bake for 12 to 13 minutes, rotating about halfway through, just until the edges are set but centers are still soft.
- Let the cookies cool completely on the sheet pans - they'll finish setting as they cool. For bendier cookies, slide the parchment and the cookies off the hot sheet pan and onto the counter to cool.
Anna says
Wow! That's some endorsement :).
Barb says
I was just there a few days ago and my granddaughter had her birthday there so she got the birthday cookie. Double chocolate and I have to say it was probably the most delicious cookie I ever had
Kendra says
If you go to Ted's for a birthday, they bring a complimentary cookie, your choice, with 2 scoops of vanilla. My mom chose chocolate chip, and it was soft with a cake-like texture and chocolate chunks for chips - the best I ever remember having (I normally like the dough better than the cookies!)
Laura says
I love Ted's cookies, I need the snickerdoodle recipe though, they are my absolute favorite! They serve them on top of 2 scoops of haagen daz, heavenly!
misty says
Teds has Boca Burgers for vegetarians 🙂 and their cookies are always giant and DELICIOUS!
Audrey says
Anything with chocolate is yummy 🙂 I"m enjoying reading through your recipes.
Anna says
Erin, I think they mean it's double because it's a chocolate cookie with chocolate chips. You melt 11 oz of the chocolate chips so the cookie dough is chocolate, but the rest are left whole so you have chips. Technically it's one chocolate, but categorically it's a double chocolate cookie.
Erin P. says
I just have a question. They say they are double chocolate...but there is only chocolate chips. Should there be cocoa powder or something else to make this double?
Bjbj says
It astounds me that most cookie recipes call for 1/3 cup dough per cookie. I usually make 30 cookies from a recipe, so then you get the taste without mega calories. 30 years ago my 10 year old was diagnosed with type 1diabetes & the dietitian suggested that I reduce the sugar by 1/3 in my cookie recipes & no one would notice. she was correct! Cookies are a mainstay on the farm and definitely a big part of my baking.
Erin says
OOOOOOO Nom nom nom.
Martha in KS says
All of the Ted's in the Kansas City area closed last year. If you have one in your area, the meatloaf is amazing! They serve buffalo meat, which is leaner than beef though similar in taste. They're owned by Ted Turner - ex-husband of Jane Fonda.
Mackenzie@The Caramel Cookie says
Never heard of Ted's but this recipe sounds delicious!
Sue says
You're right! I mis-read the recipe. Sorry about that!
Lisa Ernst says
This looks like a great chocolate cookie recipe because of the amazing amount of chocolate called for. You know me,,,never too much chocolate. 🙂 We have a Ted's here in Nashville but being a vegetarian, I've never been there. Maybe their veggies are good?
Paula B. says
We have a Ted's near us, just outside of Providence, and the food is great. My husband loves the buffalo and I stick to good ol' beef. Maybe we can go this week and have a cookie but I definitely want to try these at home. Was looking the other day for a c.c.c. cookie recipe and was not all that happy with the one I ended up making....so thanks for the timely post!
Adam says
I'm on vacation next week (yay me! :)) and I've been wanting to break out a new CCC recipe as I currently have only one go to. These cookies look really good, and they might be the ones to try. Anyone ever taste the restaurant versions (are they worth it)? And I'm also fascinated by the lack of leavening, which I'm assuming is because of how many eggs there are (CCC recipes of this size typically have 1, maybe 2 eggs, no?).
CindyD says
We drove about an hour once from our home in Ohio to Columbus just to have buffalo at Ted's. We were somewhat disappointed. But we didn't notice the cookies. This is an interesting recipe - that's a LOT of chocolate chips.
Anna says
Hi Sue! I think 12 cookies is about right. Those cookies look really big. It says they're 3 oz each, so I think 12 is about right. Maybe you read the 4.5 oz as 45 oz.
Sue says
The yield must be 12 dozen, not 12 cookies. Interesting recipe!