We all know adding coffee to a chocolate recipe elevates the chocolate flavor,
but I have a new ingredient to add…Beer! But not just any beer, a dark chocolate stout. I used the classic Guinness stout because you really can’t go wrong with the most well known stout.
These Chocolate Stout Cookies are my new favorite. Every year around the holidays I try a new double chocolate cookie recipe but they never turn out quite right. Sometimes they end up dry or flat or don’t have enough chocolate. But these cookies are it. They are chocolaty, chewy, and perfect for your cookie exchange.
I can’t take the credit for the great idea, the recipe is from fooduzzi (if you’re not a regular reader of her blog you should be!) and she had the wonderful idea of making a chia egg with beer! For those of you that don’t know what a chia egg is, it’s a vegan egg replacement and is so simple. You just mix a 3:1 ratio of liquid to chia seeds. Typically the liquid is water, but I now know beer works too! Then you let the mixture sit and somehow it binds ingredients together just as good as an egg. If you leave the chia seeds whole they add a subtle crunch to your cookies, if you prefer no extra crunch you can grind the chia seeds before using them.
Then to make sure the beer flavor comes through, I dumped a few tablespoons of beer into the end of the batter too! Along with a few extra chocolate chips!
My family always loves to makes a few classic traditional cookies and I always try to make a few new ones. Like these! What’s your favorite cookies to make around the holidays? Do you keep it traditional or do you like to mix it up every year?
Chocolate Stout Cookies
|Yield: makes about 35 cookies|
chewy double chocolate cookie with dark stout beer and extra chocolate chips.
- 1 cup dark chocolate stout
- 2 tablespoon chia seeds
- 1 cup butter, softened
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 2 cup flour
- 1 1/3 cup cocoa powder
- 2 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup dark chocolate chips
- Make the chia egg: If you want a finer texture, crush/grind your chia seeds. In a small bowl combine chia seeds with 6 tablespoons of beer. Let sit while you prep the rest of ingredients.
- Make dough: In a medium bowl mix dry ingredients - flour, cocoa powder, baking soda, and salt. Set aside.
- Add butter and both sugars to a large bowl. With a mixer, beat until fluffy - about 3 minutes. Scrape bowl.
- Add chia egg and 1 additional tablespoon of beer. Mix 30 seconds.
- Mix dry ingredients into dough. Add 3 - 4 more tablespoons of beer. Stir in chocolate chips.
- For best results, let dough sit in fridge overnight. (If your impatient I'd still recommend letting them sit in fridge for at least 30 minutes.)
- Preheat oven to 350 degrees. Portion out cookie dough about 1 1/2 tablespoons
- Bake 8 - 12 minutes. Remember the cookies will firm up as they cool, you do not want to overbake! Let cool on baking sheet for 5 minutes.