My day started with building a fire in the fireplace, drinking my coffee while making a batch of Double Chocolate Stout Cupcakes. Things were perfect and everything smelled good. Then I figured, I couldn’t waste the rest of the stout, it is too damn yummy! But, alas, it was entirely too early to start drinking, yes, there is a too early. So… Cookies were the next obvious step. I wanted to offset the chocolate with a salty aftertaste to really highlight the beer flavor. Pretzels seemed boring, so I just threw some good old coarse Sea Salt in with some white chocolate chips. It was a complete experiment turned awesome for these cookies are amazing. Even my good friend, who is the ultimate “All American” eater loved these. He is a Chocolate Chip cookie kind of guy, so this is so far out of his box, they must just be that good!
They are dense and delicious, not for the faint of heart. I baked mine for 18 minutes for a softer cookie, but you can bake them for a few more minutes to get a good crisp cookie. Either way you can dip them in some nice cold milk… or a nice glass of beer!
So, you will need…
- 1 1/2 C. All-Purpose Flour
- 1/4 C. Unsweetened Cocoa
- 1/2 tsp. Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 C. Butter
- 1/2 C Brown Sugar
- 1/4 C. Granulated Sugar
- 1/2 tsp Vanilla
- 6 oz Young’s Double Chocolate Stout
- 1 Egg
- 2 tsp Coarse Sea Salt
- 3/4 C. White Chocolate Chips
Here was my process…
First Preheat the oven to 350 degrees F and line two cookie sheets with Parchment.
In a large bowl wisk together flour, cocoa, salt, baking powder and baking soda. Set aside.
In a medium sized bowl, beat together butter and sugars until fluffy, roughly 3 minutes. Add vanilla and egg, beat until combined. (I like to use a hand mixer when working with cookies, it is way more fun! But feel free to use your stand up mixer.) Add sugar mixture and stout to flour mixture and either mix by wooden spoon or mixer until everything is happily married.
Fold in White Chocolate Chips and Sea Salt with spoon.
Spoon mixture onto prepared cookie sheets, leaving 2 inches between each cookie. Bake on 350 degrees F for 18-20 minutes.
Enjoy warm with some milk, or cool with some beer. It is really up to you my little bakers!