If you’re anything like me, you too probably have hundreds (or maybe even thousands!) Pinterest recipes pinned onto your boards. My baking board has 224 pins on it at the moment, and the general food(ie) category… 484.
Someday I will make all of these recipes, yes? (psst, here are my boards if you’re interested–let’s be pinning friends!)
I know you’re just as highly ambitious as I am.
That being said, fall is here. And it’s time to get down to business. This is my absolute favorite time of year to cook and bake, so I have a feeling I’ll be chipping away at a majority of those recipes in these upcoming months.
Here’s one that I found over the weekend when I was in the mood for chocolate, and perhaps the easiness and simplicity of baking a batch of cookies. Chocolate cookies with stout in them. Y-U-M.
I had all of the ingredients on hand (also a huge plus when I’m trying to decide on what to make) so I went ahead and did it, and absolutely do not regret it. Between my boyfriend and I, we’ve eaten over half the batch in two days.
The stout adds a spectacular new dimension of flavor, almost something you would never expect. I’ve done chocolate stout cupcakes before, but typically those recipes only call for about 1/4 cup of beer or so, nearly undetectable in the floury texture of the cake. But not in this. 3/4 of a cup, baby, chock full of chocolatey stout goodness.
Definitely a keeper, I’d say. Next time I can’t wait to try it out with a pumpkin stout and add a bit of spice to the mix!
Soft Chocolate Stout Cookies
Adapted from Butter Me Up, Brooklyn!
Makes 18-24 cookies
- 1 1/2 cups flour
- 1/4 + 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups chocolate chips
- 1 stick unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tablespoon molasses
- 1/2 teaspoon vanilla
- 1 egg
- 3/4 cup oatmeal stout, ie. Samuel Smith’s (my absolute FAVORITE! plus you’ll have some leftover for drinking, too ;))
- Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powders, salt, baking soda, baking powder and chocolate chips. In a larger bowl, beat the butter with the sugars until light and fluffy. Add the molasses, vanilla and egg and beat well. Alternate the flour and the beer with the egg mixture until combined.
- Chill the dough for about 30 minutes, or until it has firmed up enough to scoop out cookies, and meanwhile toward the end of chilling time, preheat the oven to 350° F. Scoop on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched. Cool completely and devour.