Double chocolate stout cookies.
Another seasonally appropriate recipe. I made these in advance of a St. Patrick's Day dinner thing/celebration I'm going to next weekend. Having offered to bring dessert, I figured I should bring something on brand but frankly, I have no idea how many people will be there. Hence the cookies.
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 egg (or egg replacer in my case)
- 3/4 cup Guinness Extra Stout
- 3/4 cup all purpose flour
- 3/4 cup Hershey's Special Dark cocoa
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 2/3 cups oats
- 1 cup semi-sweet chocolate chunks
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees.
- Using a stand mixer if you've got one, cream the butter and sugar together until smooth. Add in egg (or egg replacer) and beer and mix on low until blended.
- In a separate bowl combine the flour, cocoa, salt and baking soda.
- With the mixer on low, slowly add in the dry ingredients. Pause to scrape the bowl as needed.
- Mix in oats on low until completely incorporated.
- Fold in the chocolate chunks and dark chocolate chips until they are evenly distributed.
- Scoop batter onto parchment lined baking sheets, keeping dough at least 2 inches apart.
- Place in oven and bake for 12-15 minutes. (I baked mine for 15).
- Remove from oven and let sit for a few minutes before moving to a cooling rack. .
Makes about about 30 cookies. Maybe more if you make 'em small, maybe less if you make 'em big. Recipe adapted from The Sweet Chick.