Think everything is better with beer? These chocolate coffee stout beer cookies are soft, have just the perfect hint of beer flavor balanced with the right amount of coffee and chocolate.
I started baking with beer innocently enough, making cupcakes for Saint Patrick’s Day like just about everyone does. Then I branched out a bit and made some beer macarons from time to time when I had the bakery (I’ll get a recipe up at some point, promise), but it wasn’t something I did very often. In fact, these cookies weren’t really planned, they were an accidental inspiration after I couldn’t find the cherry chocolate stout we tried at a beer tasting and I *needed* to get some to make macarons, flourless chocolate cake, and cupcakes.
Yes, all three. Maybe at the same time, except the cupcakes because I try not to mix gluten-free baking with gluten-containing baking so I can feed my gluten-free friends too. Anyway, I couldn’t find this beer because they didn’t have any for sale at the tasting and it was seasonal and already 2 months past season. Why the brewery would bring an out of season beer to a tasting with no stock to sell, I don’t know, but they did. I was left with beer baking on the brain.
Knowing I couldn’t find this beer, I moped for about a week (I mope when I can’t follow through on ideas), and then I spied a coffee stout the Godfather purchased in the refrigerator and I felt better. Because I was going to make cookies. I didn’t know if you could make beer cookies, but I had a vague recollection that I read about it somewhere before (I had) and even if I hadn’t, there’s no harm in trying, right? So. Cookies. Beer. Coffee. Chocolate. Good things.
Yes, you can taste a bit of the beer, it’s a stout and I wanted some of the beer flavor to shine through because that’s how you get the coffee flavor in the cookies. The chocolate works beautifully in the dough because to me, stout beer and chocolate are a very natural combination, but it has to be tempered with the sweetness of the white chocolate chips or it will get too bitter. But everything together is just a beautiful combination.
I used brown sugar to retain moisture in the batter. I also used bread flour because Jennifer Meyering’s blog used it, and she’s where I read about beer cookies a while back. Jenn’s blog has some really great recipes, especially for the smoothie lovers. She used it because The Beeroness used it on her blog, and that’s already enough that I’m going to call it a majority. Also, the protein content in the bread flour helps make these cookies what they are. The cornstarch helps to keep them very soft for days, but if you don’t have any, the final product won’t suffer too much. Just bake the chocolate coffee stout beer cookies, thank me later. 😉
- ¾ cup unsalted butter, softened
- 1¼ cups brown sugar
- 1 large egg
- ½ cup coffee stout beer
- 1¼ cups all-purpose flour
- 1 cup bread flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cornstarch
- 1 cup white chocolate chips
- Preheat your oven to 325 F (163 C, gas mark 3) and line two baking sheets with parchment paper, set aside.
- Cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl.
- Stir in the egg.
- Sift together the flours, cocoa powder, baking soda, baking power, cornstarch, and salt in a separate mixing bowl.
- Add half the dry ingredients to your butter mixture, stir, add half the beer to the batter, stir. Repeat and stir until all ingredients are just incorporated.
- Stir in the chocolate chips. Use a medium cookie scoop to scoop cookies onto your baking sheets about 2 inches apart.
- Bake 12-15 minutes, rotating the pans halfway through. I baked for 12 minutes with 1 pan, and 15 minutes with two pans.
- Cool the cookies on the baking sheet 5 minutes before moving to a cooling rack to cool completely.