A few days ago Paul pulled out a Founders Breakfast Stout, a rich, double chocolate coffee oatmeal stout, to make oatmeal cookies and that got me thinking about my own beer cookies. I’ve baked with beer before, with some pretty good success, like my beer cupcakes and beer brownies, so a beer cookie seemed like the logical next step.
And what better way to end the cookie calendar and welcome the holidays than with a beer cookie?!
There are three different recipes in this one cookie recipe – the cookie itself, but also ‘beer syrup’ and ‘beer sugar”. Both can easily be incorporate into an other recipes that call for either molasses (use the beer syrup) or brown sugar (use the beer sugar).
Although the use of beer syrup, beer sugar and beer itself may seem like beer overload, surprisingly, these cookies do not have a very heavy taste of beer in them. I’m not sure if that’s because the beer cooks off a lot, or because the beer I chose has such a lovely chocolate coffee aroma that it blended into the cookie perfectly. You can use any stout in these cookies, but I recommend at least using a chocolate stout. No matter what you use, these cookies are a fun, adult treat.
- beer syrup
- 1 cup Founders Breakfast Stout (or other chocolate stout)
- 1/2 cup sugar
- beer sugar
- 1 cup white granulated sugar
- 1 tablespoon beer syrup, cooled
- cookies
- 1 1/2 cups flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups white chocolate chips
- 1/2 cup of unsalted butter, softened
- 1/2 cup beer sugar
- 1/4 cup sugar
- 1 tablespoon beer syrup
- 1/2 teaspoon vanilla
- 1 egg, room temperature
- Heat the beer and sugar in a non-stick pan on medium-low, stirring occasionally, until the mixture has almost reduced by half. (You want to get it to an almost light syrup consistency).
- Pour the syrup into a medium bowl and set aside to cool.
- In a small bowl, mix the sugar and beer syrup together with a fork until combined.
- You can store the beer sugar in a sealed plastic bag or container for about a month.
- In a medium bowl whisk together the flour, cocoa powder, salt, baking soda, baking powder and chocolate chips.
- In the bowl of a stand mixer, beat the butter until creamy. Turn down the mixer speed and slowly add in the beer sugar and sugar. Once incorporated, turn the mixer speed up and beat until the butter mixture is light and fluffy. Slowly add the beer syrup, vanilla and egg and beat well. Reduce the mixer speed.
- Divide the beer in three equal parts. Do the same with the flour mixture. Add a third of the beer to the butter mixture and mix on low speed to combine. Then add a third of the flour mixture to the butter mixture and mix to combine. Repeat this (beer, mix, flour, mix) until everything is used up. As soon as everything is combined, stop the mixer.
- Chill the dough for about 30 minutes, or until it has firmed up enough to scoop out cookies.
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- Roll the dough into approximately 1 inch balls and place 2 inches apart on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched.
- Cool completely before removing from the baking sheet.
source: (syrup and sugar) take from Mrs. Stoutfire Cookies with Beer Brown Sugar; (cookies) adapted from Soft Stout Cookies
Check out the rest of the Cookie Recipe Advent Calendar here!
