Sunday, 17 March 2013

Chocolate Stout Cookies recipe for St. Patrick's Day

New: Chocolate Stout Cookies for St. Patrick's Day in Newfoundland
What's up: Annexe Resto Review, Double Chocolate Chip Muffins recipe, Homemade Bacon and Egg McMuffin

Can’t live in Newfoundland without partaking in a bit of that Irish culture. St. Patrick’s Day is a much bigger deal here than in Vancouver so I couldn’t let it pass by without whipping up a little St. Patrick’s Day dessert. And what better to bake than something with a nice bottle of chocolate stout—chocolate beer cookies! These cookies won’t exactly give you a buzz but they will hit you with a nice rush of sugar and satisfy that sweet tooth. 

M&Ms and Chocolate Beer make these cookies perfect for St. Patrick's Day

Although the beer itself had a nice, strong taste with hints of chocolate, very little of that unique flavour came through in the cookie. Overall it’s a good basic double chocolate cookie recipe, no complaints there, but if you’re looking for something special, perhaps using a strong beer, or adding a few extra ounces of beer might do the trick.

Chocolate Stout Cookies for St. Patrick's Day

I got this recipe from Tracey’s Culinary Adventures and made a few of my own alterations.

Chocolate Stout Cookies

Makes: 12
Oven: 325F
Rating: 3.5/5


  • 1/2 bottle of Chocolate Stout
  • 1/4 c brown sugar + 1/8 cup
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup M&Ms

  1. In a sauce pan, stir together the stout with 1/8 cup of brown sugar until it has reduced into a thick, syrupy liquid (don’t worry if it seems a bit runny as it thickens up once you take it off the heat). Let the stout-sugar mixture cool slightly and set aside.
  2. In a large bowl, beat together butter, granulated sugar, and the remaining brown sugar until well combined.
  3. Beat in the egg.
  4. Stir in vanilla, then add in the stout syrup until it is well incorporated.
  5. Combine the flour, cocoa powder, baking powder, baking soda and salt in a separate bowl and slowly mix into the wet ingredients.
  6. Once you’ve created your cookie dough, stir in the chocolate chips.
  7. Cover the dough and pop it into the freezer for about 1/2 an hour or 3 hours in the fridge.
  8. When it has had a chance to firm up, line or grease a large baking sheet. Make small balls about one large teaspoon full. Flatten the balls slightly depending on how thick you like your cookies.
  9. Top each cookie with M&Ms.
  10. Bake for 15 minutes at 325F. With about 6 minutes left, if you prefer denser, flatter cookies, take them out and give them a few raps on the counter to deflate the cookies.

Cool and enjoy!

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